Categories: Soup

Ingredients

• 2 tsp extra virgin olive oil
• 2 leeks (white and green parts only, cut in 1/4 inch rounds)
• 1/4 tsp dried sage
• 2 14 oz cans chicken broth
• 1 15 oz cannellini beans, rinsed
• 1 2 lb roasted chicken (just the meat 4 cups)

Directions

1. Heat oil in a dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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