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Angel Hair Coleslaw and White Bean Soup with Chicken

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Total Time (mins)
35
Difficulty
1
Servings
10
Ingredients
11
Total Prep Time: 0
Calories Per Serving: 310
Nutrients

Nutrition Facts

Serving Size 444g

Amount per serving
Calories 310 Calories from fat: 120
% Daily Value*
Fat 13 g 20 %
Saturated 3 g 15 %
Trans 0 g
Cholesterol 40 mg 13 %
Sodium 1220 mg 51 %
Carbohydrate 28 g 9 %
Fiber 7 g 28 %
Sugars 11 g
Protein 21 g
Vitamin A 80 %
Vitamin C 15 %
Calcium 8 %
Iron 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Here’s a tasty, quick and incredibly easy way to bring some warmth and sustenance to a crowd. This hearty soup is home-cooked with convenient DOLE® Angel Hair Coleslaw cabbage, shredded carrots, canned beans and precooked chicken (think rotisserie chicken). A blend of fresh herbs and a touch of tomato paste gives the soup a decidedly Mediterranean feel. No crowd? No problem. Save some for lunches the next day or, even better, freeze some for a no-effort meal on one of those days you just feel like heating and serving (we all have them).

Ingredients

  • 4 tablespoons olive oil, divided
  • 3 cups cooked shredded chicken
  • 4 cups DOLE® Angel Hair Coleslaw
  • 3 leeks (white and pale green parts only), halved lengthwise, thinly sliced
  • (about 1-1/2 to 2 cups)
  • 1-1/2 cups shredded DOLE Carrots
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • 8 cups low-salt chicken broth
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper

Directions

  1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add chicken and sauté until browned, about 4 to 5 minutes. Add coleslaw; sauté for about 2 minutes. Transfer to bowl.
  2. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots, cook about 5 minutes, stirring occasionally, until soft. Add tomato paste, parsley, and rosemary and stir for 1 minute. Add broth, chicken-cabbage mixture, and beans and bring to boil. Reduce heat; simmer 25 minutes or until vegetables are tender.
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Angel Hair Coleslaw and White Bean Soup with Chicken Here’s a tasty, quick and incredibly easy way to bring some warmth and sustenance to a crowd. This hearty soup is home-cooked with convenient DOLE® Angel Hair Coleslaw cabbage, shredded carrots, canned beans and precooked chicken (think rotisserie chicken). A blend of fresh herbs and a touch of tomato paste gives the soup a decidedly Mediterranean feel. No crowd? No problem. Save some for lunches the next day or, even better, freeze some for a no-effort meal on one of those days you just feel like heating and serving (we all have them). Prep Time: Cook time: Serves: 10
Nutrition facts: 310 Calories, 13 grams fat
Ingredients: 4 tablespoons olive oil, divided, 3 cups cooked shredded chicken, 4 cups DOLE® Angel Hair Coleslaw, 3 leeks (white and pale green parts only), halved lengthwise, thinly sliced, (about 1-1/2 to 2 cups), 1-1/2 cups shredded DOLE Carrots, 2 tablespoons tomato paste, 2 tablespoons chopped fresh Italian parsley, 1 tablespoon chopped fresh rosemary, 8 cups low-salt chicken broth, 1 can (15 oz.) cannellini beans, rinsed and drained, 3/4 teaspoon salt, 3/4 teaspoon ground black pepper, Directions:Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add chicken and sauté until browned, about 4 to 5 minutes. Add coleslaw; sauté for about 2 minutes. Transfer to bowl.Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots, cook about 5 minutes, stirring occasionally, until soft. Add tomato paste, parsley, and rosemary and stir for 1 minute. Add broth, chicken-cabbage mixture, and beans and bring to boil. Reduce heat; simmer 25 minutes or until vegetables are tender.