Friday, October 23, 2009

Chicken and White Bean Soup

Gosh, this looks yummy!!! 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 wine.

This is when cooked ahead chicken would be a great idea.


2 teaspoons olive oil
2 leeks white and green parts only cut in rounds
1 tablespoon chopped fresh sage
2- 14 ounce can reduced sodium chicken broth
2 cups water
1- 15 ounce can cannellini beans, rinsed
1- 2 pound chicken shredded


Heat oil in a Dutch oven over medium high heat. Add leeks and cook,often stirring until soft about 3 minutes. Stir in sage and continue cooking until aromatic about 30 seconds. Stir in broth and water and increase heat to high,cover and bring to boil. Add beans and chicken and cook uncovered until heated through about 3 minutes.

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