extra-virgin olive oil
leeks, white and light green parts only, cut into 1/4-inch rounds
fresh sage, chopped, or 1/4 teaspoon dried
2 14-ounce cans
reduced-sodium chicken broth
1 15-ounce can
cannellini beans, rinsed
roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
- 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.
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