|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)|
|1/4 cup||Parmesan cheese, vegan|
|1 tsp||Hot pepper (chili) flakes (optional)|
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.
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.
Divide soup between bowls and top with vegan Parmesan cheese and red pepper flakes, if desired.