Escarole, White Bean Soup with Chicken and Potatoes

You will read this recipe and scratch your head thinking is it really that simple?
It is, at least with my recipes, and it’s incredibly delicious too!

You’ll need:

• 1-lb boneless skinless chicken
  breast
• 6 cloves of garlic chopped
• 1-cup onions chopped
• 2-cups red potatoes diced
• 2-cans of prepared cannellini beans,
  rinsed
• 1 head of escarole, chopped
• 2-qts of chicken stock homemade or
  store bought
• 1-cup of water
• Salt n pepper to taste
• 1/4-cup grated Romano cheese
• 1/2-cup extra virgin olive oil
• 1/2-tsp crushed red pepper flakes

Directions:

1. In a large soup pot add the olive oil and once hot add the chicken breasts and cook for 2 min on each side.
2. Remove the chicken to a plate.
3. Now add the crushed red pepper flakes, potatoes, carrots, onions, garlic, 1-tsp salt, 1/2-tap black pepper and sauté for 5 minutes.
4. Now add the stock, water and scrape all the brown bits from the bottom of the pot.
5. Bring this to a boil, lower to a low simmer add the chicken back to the pot cover and let simmer on a very low heat for 20 minutes.
6. Remove the chicken to a plate.
7. Add the beans and simmer uncovered for 10 minutes
8. Add the chopped escarole and stir into the soup. Put the lid back on the pot and allow it to sit off the heat for 10 minutes so the escarole can cook.
9. Shred the chicken and add it back to the soup.
10. Stir in the romano cheese and a drizzle of olive oil and serve.

Daniel Mancini

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