| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
1 1/2 cups |
Ingredients
- 2 tsp extra-virgin olive oil
- 2 leeks white and light green parts only, cut into 1/4 inch rounds
- 1 Tbsp chopped, fresh sage or 1/4 tsp dried
- 2 cans reduced-sodium chicken broth 14-oz cans
- 2 cups water
- 1 can cannellini beans 15-oz can, rinsed
- 12 lb roasted chicken skin discarded, meat removed from bones and shredded (4 cups)
Ingredients
| |
Instructions
- 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.
Share this Recipe