Chicken & White Bean Soup
Rotisserie chickens can really relieve the dinner-rush pressure—especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light green parts only, sliced into ¼-inch rounds
- 1½ tablespoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 2 teaspoons minced garlic
- ⅛ teaspoon salt plus ½ teaspoon, divided
- 6 cups unsalted chicken broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- 1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
- ½ teaspoon ground pepper
- 1 tablespoon lemon juice