Daniel’s Chicken, Escarole and White Bean Soup

You will need:

• 1/4 cup olive oil
• 1 lb skinless boneless chicken breast
• 2 cups chopped onion
• 4 garlic cloves, chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped tomatoes
• 2 15 ounce cans cannellini beans rinsed
• 1 qt chicken broth
• 1 qt boiling water
• 1 head of escarole
• 1/4 cup Grated Pecorino Romanocheese
• 1 tsp Salt
• 1 tsp pepper

Directions:

1. Heat oil in large pot over medium-high heat.
2. Add chicken, salt, pepper. brown chicken on each side for 2 minutes.
3. Add onions, garlic, carrots, celery, tomatoes and sauté for 10 minutes.
4. Add broth, water and bring to boil.
5. Reduce heat to medium; simmer covered for 15 minutes.
6. Remove the chicken, set aside and when cool enough to handle, shred it.
7. In a blender add one can of the beans and 1/2 can of the soup. Purée the beans and add back to the soup.
8. Add the second can of beans, chicken, escarole and continue to cook for 10 minutes.

–  Daniel Mancini 

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