Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.
Ingredients
2 tsp. olive oil
2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)
1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)
3 cups low-sodium organic chicken broth
2 cups water
12 oz. rotisserie chicken meat, boneless, skinless, shredded
1 (15-oz.) can cannellini (white) beans, drained, rinsed
8 Tbsp. reduced-fat (2%) plain yogurt
4 Tbsp. microgreens (for garnish; optional)
Instructions
Heat oil in large saucepan over medium-high heat.
Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.
Add sage; cook, stirring frequently, for 30 seconds, or until aromatic.
Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.
Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.
Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.