Chicken & White Bean Soup<\/p>\n
INGREDIENTS
\n2 teaspoons extra-virgin olive oil
\n2 leeks, white and light green parts only, cut into 1\/4-inch rounds
\n1 tablespoon chopped fresh sage, or 1\/4 teaspoon dried
\n2 14-ounce cans reduced-sodium chicken broth
\n2 cups water
\n1 15-ounce can cannellini beans, rinsed
\n1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)<\/p>\n
PREPARATION
\nHeat 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken & White Bean Soup INGREDIENTS 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, 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 … <\/p>\n