Quick & Easy
Chicken & White Bean Soup
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 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light green parts only, sliced into �-inch rounds
- 1� tablespoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 2 teaspoons minced garlic
- ? teaspoon salt plus � teaspoon, divided
- 6 cups unsalted chicken broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- 1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
- � teaspoon ground pepper
- 1 tablespoon lemon juice
Directions:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add sliced leeks; cook, stirring often, until soft, about 3 minutes. Stir in 1� tablespoons sage, 2 teaspoons thyme, 2 teaspoons garlic and ? teaspoon salt; cook, stirring, until aromatic, about 30 seconds. Stir in 6 cups broth; increase heat to high, cover and bring to a boil. Reduce heat to medium and stir in rinsed beans, shredded chicken, � teaspoon pepper and the remaining � teaspoon salt; cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Stir in 1 tablespoon lemon juice.