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    Chicken & White Bean Soup

    Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

    Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
    • 1 tablespoon fresh sage, chopped, 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)

    Instructions

    Step 1
    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. 
    Step 2
    Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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