5 Minutes Prep Time

15 Minutes Cook Time



  1. 2 teaspoons olive oil
  2. 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  3. 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  4. 2 14-ounce cans reduced-sodium chicken broth (or stock)
  5. 2 cups water
  6. 1 15-ounce can cannellini beans, rinsed
  7. 1 2-pound roasted chicken, shredded (4 cups)
  8. Salt

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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