- Prep Time 30 min
- Total Time 30 min
- Servings 6
Ingredients
- 1
- tablespoon olive or vegetable oil
- 1
- large clove garlic, finely chopped
- 2
- medium stalks celery, sliced (1 cup)
- 1/4
- cup chopped leeks (white portion only)
- 1
- teaspoon dried basil leaves, crushed
- 3
- cans (14 ounces each) fat-free chicken broth with 33% less sodium
- 2
- medium carrots, sliced (1 cup)
- 1/2
- cup fresh or frozen (thawed) sliced okra
- 1 1/2
- cups chopped cooked chicken breast
- 1
- can (19 ounces) cannellini beans, rinsed and drained
- 1
- can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained
Directions
- Step1Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
- Step2Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
- Step3Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.