Chicken and White Bean Soup
1. Ingredients
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- 2 teaspoons extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 tablespoon chopped fresh sage
- 2 (14 ounce) cans reduced-sodium chicken broth
- 2 cups water
- 1 (15 ounce) can cannellini beans, rinsed
- 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded
Nutrition Info
Per Serving
- Calories: 232 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Fat: 8 g
- Protein: 25 g
- Sugars: 0 g
2. Cooking Directions
- 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.
Yield: 6 servings
3. Still Hungry?
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
Notes:
To Make Ahead
Cover and refrigerate for up to 2 days.
