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
-
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.