8 | 30 | 493 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 20 min | 4 |
2 medium leek(s) | Leek (washed & sliced into 1/4 inch rounds) |
2 tbsp | Olive Oil, Extra Virgin |
6 cup | Chicken broth (stock), low sodium |
2 can (15oz) | Cannellini beans, canned (drained & rinsed) |
4 cup | Rotisserie chicken breast, skinless (bones & skin discarded) |
1/4 cup | Parsley, fresh (chopped) |
pinch | Sea salt |
pinch | Black pepper |
Heat 2 tbsp of oil in a pot and set over medium-high heat. Add leeks, season with salt and pepper and cook, stirring often, until soft, about 3 to 5 minutes.
Stir in the chicken stock, increase heat to high and bring to a boil. Add beans and chicken to the pot, lower heat to a simmer, and cook uncovered, stirring occasionally, for 10 minutes. Stir in the parsley and check seasonings, adjusting if necessary
Meat | 1.9 |
Meat Alternative | 1.1 |
Vegetables | 2.5 |