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.

Makes Makes 6 servings, 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

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.

NUTRITION INFORMATION: Per serving: 199 calories; 6 g fat (1 g sat, 3 g mono); 52 mg cholesterol; 16 g carbohydrate; 23 g protein; 4 g fiber; 530 mg sodium.

Nutrition bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Excellent, fast and friendly. I did not change a thing. My first time cooking with leeks, they were great. You do need to clean them thouroughly though. Thanks for the great recipe (Made it twice so far).

Anonymous

This is a very satisfying and easy to make meal or starter. I only used half the amount of chicken.

Anonymous, Wildomar, CA

I made this for dinner last night and it was fabulous. I added 1 extra can of broth and some Filini Soup Pasta to it and served with fresh Italian bread and butter. YUMMY!!!!

Anonymous, Liverpool, NY

Unfortunately, making this recipe to specs was very bland. I made alterations as follows and was extremely pleased with the outcome. I used a 19 oz can of cannellini beans, but would use two 14 oz cans next time. I did not think there was enough beans. I added one minced clove of garlic, about two teaspoons of a good chicken base (not bouillon cubes), and about 1 1/2 tablespoons of Penzey's Suny Paris spice blend. The outcome was delicious. I would have given the recipe a four star if I had not had to make alterations for blandness.

Rob, Raleigh, NC

My picky eater enjoyed this. I did not use water. I used a flavorful chicken stock that I made. I added more beans and a few more leeks. May try it with dumplings instead of beans next go round.

Latonia, Douglasville, GA

I made exactly as is and loved it too. A very comforting soup. Easy to alter if needed as well. Throw in some peas, carrots or whatever you have left in the veg. bin and enjoy.

Kim Beavers, Augusta, GA

Easy soup to prepare and is a great base for pretty much anything you have in the house. Also satisfying for my picky 7 year old. I did not make it as written - didn't have white beans and wanted it thicker. I added 1 can of red pinto beans and a grated carrot for color, and Italian orzo to make it more of a stew. I used herbs de Provence for the seasoning instead of sage. I also used less chicken. Will definitely make this again. It literally took me 10 minutes to prepare since I had frozen chopped leaks and leftover rotisserie chicken in the fridge.

Anonymous, Zurich Switzerland

This soup is fantastic, although, I changed the recipe a little. I added 2 cloves of garlic, chopped and about a cup of mini bella mushrooms. Instead of 2 cups of water, I used 2 16oz containers of chicken broth, 1 cup of water and I did not drain the beans. And I love hot sauce, so I added some Tapatio. It was amazing! So delicious... and healthy too!

kimdenise, Marina del Rey, CA