Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 medium leeks, white and light green parts only, sliced into ¼-inch rounds

• 1½ tablespoons chopped fresh sage

• 2 teaspoons fresh thyme leaves

• 2 teaspoons minced garlic

• ⅛ teaspoon salt plus ½ teaspoon, divided

• 6 cups unsalted chicken broth

• 1 (15-ounce) can no-salt-added cannellini beans, rinsed

• 1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

• ½ teaspoon ground pepper

• 1 tablespoon lemon juice