Chicken, White Bean and Leek Soup

Ingredients

• 2 medium leek(s) Leek (washed & sliced into 1/4 inch rounds)

• 2 tbsp Olive oil

• 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)

• 1/4 cup Parmesan cheese, grated (sliced with cheese slicer or vegetable peeler)

• 1 tsp Hot pepper (chili) flakes (optional)

Instructions

• Heat 2 tbsp of oil in a Dutch oven set over medium-high heat. Add leeks, season with salt and pepper and cook, stirring often, until soft, about 3 to 5 minutes.

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• 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.

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• Divide soup between bowls and top with Parmesan cheese and red pepper flakes, if desired.

ENJOY THIS DELICIOUS Chicken, White Bean and Leek Soup