Chicken Soup With White Beans, Farro, And Escarole
- 1-1/2 Tbs. olive oil or canola oil
- 2 cups diced (1/4-inch) fennel
- 2 cups finely chopped leek
- Kosher salt
- 2 tsp. chopped fresh rosemary
- 3 quarts Homemade Chicken Broth or lower-salt chicken broth
- 3-1/2 to 4 cups shredded, cooked chicken
- 3 cups cooked farro
- 3 cups canned cannellini beans, drained and rinsed
- 1 head escarole (about 1-1/2 lb.), cut into 1 inch pieces (about 9 cups)
- 1 tsp. to 2 Tbs. red wine vinegar
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano for serving (optional)
- TIP:
- If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
- Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds.
- Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
- Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
- Stir in 1 tsp. of the vinegar. Taste, and add more vinegar 1 tsp. at a time up to 2 Tbs. Season with salt and pepper to taste and garnish each bowl with a 1 Tbs. of the grated cheese, if you like.
- nutrition information (per serving):
- Calories (kcal): 290; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 18; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 1320; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;
olive oil, fennel, leek, kosher salt, rosemary, lowersalt chicken broth, chicken, cannellini beans, head, red wine vinegar, freshly ground black pepper, serving
Taken from www.epicurious.com/recipes/member/views/chicken-soup-with-white-beans-farro-and-escarole-52918641 (may not work)