Chicken & White Bean Soup

By á-25010

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.

Ingredients

• 2 teaspoons
• extra-virgin olive oil
• 2 2
• leeks, white and light green parts only, cut into 1/4-inch rounds
• 1 tablespoon
• fresh sage, chopped, or 1/4 teaspoon dried
• 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 (4 cups)

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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.

2.Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.