Ingredients
- 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 14-ounce c reduced-sodium chicken broth
- 2 cups water
- 1 15-ounce c cannellini beans, rinsed
- 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 199
- Carbohydrates: 10g
- Fat: 4g
- Protein: 22g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 48mg
- Potassium: 340mg
- Sodium: 345mg
- Exchanges: 1 starch, 2 1/2 lean meat
- Carbohydrate Servings: 1/2