Spicy Soup & Sandwich Combo | Schnucks

Spicy Soup & Sandwich Combo

Health & Wellness, Sandwiches, Tacos & Wraps, Vegetable

Made with fresh veggies, tender noodles and juicy white-meat chicken, Healthy Choice Chicken Noodle Soup is comfort food without the guilt. Add kale to this soup-and-sandwich combo for an extra nutrients boast.

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Made with fresh veggies, tender noodles and juicy white-meat chicken, Healthy Choice Chicken Noodle Soup is comfort food without the guilt. Plus, adding kale to this soup-and-sandwich combo elevates this meal to the next level. Kale is a powerhouse of nutrients boasting higher amounts of vitamin C than an orange as well as high amounts of antioxidants, vitamin A and vitamin K.

Ingredients

  • 4 tsp. Schnucks olive oil, divided
  • 1/2 medium onion, chopped
  • 1 small leek, cleaned and thinly sliced
  • 1 tsp. minced garlic
  • 1/4 tsp. crushed red pepper flakes
  • 1 bunch kale, leaves removed from stems and torn into medium pieces
  • 1 (15 oz.) can Healthy Choice Chicken Noodle Soup
  • 1/2 cup canned no-salt-added cannellini beans, rinsed and drained
  • 4 slices Pepperidge Farm 7 Grain Light Style Bread
  • 2 slices Sargento reduced-fat Swiss cheese
  • 1/2 medium jalapeño pepper, thinly sliced and divided
  • fresh parsley sprigs, if desired

Instructions

  1. In a large pot heat 2 teaspoons oil over medium-high heat. Add onion, leek, garlic and red pepper flakes. Cook 6–8 minutes or until onion is tender, stirring often.
  2. Add kale. Reduce heat to medium and continue to cook, stirring frequently, about 5 minutes or until kale is wilted. Season with salt and black pepper, if desired. Remove half of kale; set aside.
  3. Stir soup and beans into pot. Cover and simmer until ready to serve.
  4. Make sandwiches by layering reserved wilted kale leaves over half of the bread slices. Top with cheese and a few jalapeño slices then remaining bread slices. Brush both sides of each sandwich with remaining oil.
  5. Heat a large nonstick skillet over medium heat. Place sandwiches in skillet and cook 8–10 minutes or until bread is golden brown and cheese is melted, pressing flat with a spatula occasionally and turning once halfway through.
  6. Garnish soup with sliced jalapeño and parsley sprigs; serve with sandwiches.

Nutrition Facts

450 CALORIES Per Serving

FAT: 18G

SATURATED FAT: 4G

CHOLESTEROL: 35MG

SODIUM: 750MG

CARBOHYDRATES: 56G

FIBER: 13G

SUGAR: 8G

PROTEIN: 27G

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