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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 2 teaspoons extra-virgin 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 cans (14 ounces each) reduced-sodium chicken broth
- 2 cups water
- 1 can (15 ounces) cannellini beans, rinsed
- 1 roasted chicken (2 pounds), 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
199 calories; 4g total fat; 1g total saturated fat; 48mg cholesterol; 345mg sodium; 10g carbohydrates; 2g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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