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This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green hues of chopped kale and oregano offer bright contrast.

Source: Martha Stewart Living, January 2003



Cook's Notes

This soup may be refrigerated for up to three days in an airtight container or frozen for up to three months.

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