1 T. olive oil
2 leeks, white and light green parts only, sliced thin
1 T. chopped fresh sage
2-12 oz. cans low sodium, fat free chicken broth
2 c. water
1-15 oz. can cannellini beans, rinsed
2 lb. Eddie’s rotisserie chicken, bones and skin removed, meat shredded
1 c. baby spinach
salt & pepper to taste
Heat oil in a stockpot over medium high heat. Add leeks and saute until soft, about 3 minutes. Stir in fresh sage and saute for 1 minute. Add broth and water, cover and bring to a boil. Add beans and chicken and continue to cook, uncovered for about another 5 minutes until heated through. Adjust seasoning and stir in spinach.
Serve hot
Arnaldo Caprai Grecante
Eddie’s Recipe Tip:
