Chicken & White Bean Soup

Once more, rotisserie chickens may help you relax before supper, especially when you make this Italian-inspired soup, which begs for some crusty bread and a bottle of red wine.


Extra virgin olive oil, two tablespoons.

Two leeks, cut into 1/4-inch rounds, only the white and light green sections.

1/4 teaspoon dried sage, or one tablespoon of finely chopped fresh

Two cans of 14 ounces each of low-sodium chicken broth

Two-cups of water

One rinsed 15-ounce can of cannellini beans

One roast chicken weighing two pounds, with skin removed, flesh pulled from bones .


In a oven, heat the oil over medium-high heat. Leeks should be added and cooked for about three minutes while frequently stirring. Sage is added and cooked for another 30 seconds or until fragrant. Turn up the heat to high, stir in the broth and water, cover, and bring to a boil. Add the beans and chicken, then simmer them for approximately 3 minutes, stirring regularly, with the lid on. Serve warm.

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