Chicken and White Bean Soup

• 2 teaspoon(s) extra-virgin olive oil
• 2  leeks (white and light green parts only), cut into 1/4-inch pieces
• 1 tablespoon(s) chopped fresh sage, or 1/4 teaspoon dried
• 2 cup(s) reduced-sodium chicken broth
• 2 cup(s) water
• 1 cup(s) cannellini beans, rinsed
• 1  2-pound roasted chicken, skin discarded, meat removed from bones and shredded

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Directions

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.

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