Ingredients for 3 servings

2 teaspoons extra-virgin olive oil

3 leeks, white and light green parts only, cut into ¼-inch rounds

1 tablespoon chopped fresh sage, or ¼ teaspoon dried

2 14-ounce cans reduced-sodium chicken broth

500 ml water

1 15-ounce can cannellini beans, rinsed

½ -pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

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.
  energy protein fat carbs
Per serving  329 kcal 25 g 15 g  20 g

This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

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