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.