Once again, 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. Source: EatingWell Soups Special Issue April 2016

EatingWell Test Kitchen



  • 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 broth 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.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

248 calories; 5.8 g total fat; 1.4 g saturated fat; 79 mg cholesterol; 244 mg sodium. 408 mg potassium; 14.8 g carbohydrates; 4 g fiber; 1 g sugar; 35.1 g protein; 521 IU vitamin a iu; 4 mg vitamin c; 23 mcg folate; 41 mg calcium; 2 mg iron; 38 mg magnesium;

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