Categories: Chicken, Quick Recipes, Soup

Ingredients

• 1 teaspoons extra-virgin olive oil
• 1 leeks, white and light green parts only, cut into 1/4-inch rounds
• 1/2 tablespoon chopped fresh sage, or 1/4 teaspoon dried
• 1 14-ounce cans reduced-sodium chicken broth
• 1 cups water
• 1/2 15-ounce can cannellini beans, rinsed
• 1/2 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (2 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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