For the Love of the Leek!

Ahhh….the leek.  One of my favorite vegi’s that is extremely versatile both cooked and eaten raw in salads.  My market carries the most beautiful bundles of leeks and I love cooking with them.  They are similar to the scallion (which I love as well) but much milder in flavor.  This week I picked up a bundle and made a wonderful soup that is easy, delicious and affordable.  Here it is::

Tuscan Chicken, White Bean and Leek Soup

2 tsp. extra-virgin olive oil

2 leeks, washed, white and light green parts cut into ¼ “ rounds (2 cups)

2 cloves garlic, minced well

¼ tsp. dried sage or Herbes De Provence

1 box (32 oz.) reduced sodium chicken broth

½ cup water

1 15.5 oz. can cannellini beans, rinsed

1 roasted chicken or baked chicken, skin discarded, meat removed from bone and shredded

Salt and Pepper

 Heat oil in a soup pot.  Add leeks and garlic and cook, stirring often, until soft, about 3 minutes.  Stir in sage or Herbes De Provence and cook until aromatic.  Stir in broth and water and bring to a boil.  Add beans and chicken, salt and pepper to taste and reduce heat,  cook for 20-25 minutes.


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