2 tbsp of extra virgin olive oil
4 slim leeks, whites and light green centers only, chopped
1 large onion, chopped
1 tbsp fresh sage
6 cups low sodium chicken broth
2 cups water
2 cups cooked navy beans
2 lbs chicken breasts, grilled and cut into 1 inch chunks
8 oz package of frozen spinach, thawed and partially drained
Heat olive oil in pan and add leeks and onions. Cook about 5 minutes… Add sage and cook 2 more minutes. Add broth and water and bring to a boil. Add chicken, beans and thawed spinach and continue to cook until all ingredients are cooked.
Submitted by Shelle McGovern
