Ingredients 1 32oz. carton Kitchen Basics® Unsalted or Original Chicken Stock
2 tsp. extra-virgin olive oil
2 leeks, white and light green parts only, cut into ¼-inch rounds
1 Tbs. chopped fresh sage or ¼ teaspoon dried sage2 cups water
15 oz. can cannellini beans, rinsed
2 lbs. roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
Directions 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 stock 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.
