Chicken & White Bean Soup


2 tsps extra-virgin olive oil

2 leeks, white & green parts only, cut into 1/4 inch rounds

1 tbsp 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 roast chicken, skin discarded, meat removed

       from bones and shredded (4 cups)



1. Heat oil in a Dutch oven over medium-high heat.

2. Add leeks and cook, stirring often, until soft, about 3 minutes.

3. Stir in sage and continue cooking until aromatic, about 30 seconds.

4. Stir in broth and water, increase heat to high, cover and bring to a boil.

5. Add beans and chicken and cook, uncovered, stirring occasionally until heated through, about 3 minutes.

6. Serve hot.

Serving Suggestions: