Chicken & White Bean Soup

Name: Chicken & White Bean Soup
Total time: 25 min
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 from bones and shredded (4 cups)

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Total: 25 minutes

Author : EatingWell Test Kitchen

Ingredients

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2 teaspoons extra-virgin olive oil2 leeks, white and light green parts only, cut into 1/4-inch rounds1 tablespoon chopped fresh sage, or 1/4 teaspoon dried2 14-ounce cans reduced-sodium chicken broth2 cups water1 15-ounce can cannellini beans, rinsed1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

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Instructions

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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.