|10 min||20 min||4|
|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)|
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 Parmesan cheese and red pepper flakes, if desired.
Soup is only as good as the ingredients used to make it. Here, opt for the best quality chicken stock your budget will allow you to purchase. If garnishing soup with Parmesan cheese, slice off the rind and throw it into the pot with the chicken and beans for added flavour.
When serving the soup to babies and toddlers, transfer some of the soup mixture to a bowl or glass measuring cup and blitz with an immersion blender until it reaches the desired consistency.
Soup can be made and stored covered in the refrigerator up to 2 days in advance.