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Average rating 5 / 5. Vote count: 1
Jessica Cooke
Prep. Time
5 Minutes
Cook Time
15 Minutes
Serves
Description:
I was honestly blown away but how tasty this soup is. I think it may be the nicest soup I have ever made... and the easiest. So tasty, so healthy, packed full of protein, let me know if you make it.
Ingredients:
- 2 teaspoons 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 (or stock)
- 2 cups water
- 1 15-ounce can cannellini beans, rinsed
- 1 2-pound roasted chicken, shredded (4 cups)
- Salt
Method:
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.