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
Preparation
Heat 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.
Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.
