Ingredients
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2 tablespoons extra-virgin olive oil
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2 medium leeks, white and light green parts only, sliced into ¼-inch rounds
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1½ tablespoons chopped fresh sage
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2 teaspoons fresh thyme leaves
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2 teaspoons minced garlic
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⅛ teaspoon salt plus ½ teaspoon, divided
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6 cups unsalted chicken broth
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1 (15-ounce) can no-salt-added cannellini beans, rinsed
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1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
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½ teaspoon ground pepper
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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 1½ tablespoons sage, 2 teaspoons thyme, 2 teaspoons garlic and ⅛ 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, ½ teaspoon pepper and the remaining ½ teaspoon salt; cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Stir in 1 tablespoon lemon juice.
