Ingredients
| 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) |
Instructions
- 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.
