Daniel’s Chicken, Escarole and White Bean Soup

Really easy and ready in minutes.

You will need:

• 1/4 cup olive oil
• 1 lb skinless boneless chicken breast or thigh your choice
• 1 cup chopped onion (more or less)
• 4 garlic cloves, chopped (more or less)
• 1 15 ounce can diced tomatoes in juice or 1 cup chopped
• fresh tomatoes
• 1 15 ounce can rinsed cannellini beans
• 1 qt chicken broth
• 2 cups water
• 1 head of escarole washed then chopped
• 1/4 cup Grated Pecorino Romano cheese
• 1 tsp Salt
• 1 tsp pepper

Directions:

1. Heat the oil in large pot over medium-high heat.
2. Add chicken, salt, pepper.
3. Brown chicken on each side for 2 minutes.
4. Add onions, garlic and sauté for 2 minutes. Add broth and water and bring to boil.
5. Reduce heat to medium; simmer covered for 20 minutes.
6. Remove chicken set aside to cool then shred.
7. Add tomatoes with all the juice, beans and escarole to the soup bring to a boil and simmer about 5 minutes.
8. Add shredded chicken back to the soup and simmer for 10 minutes.
9. Remove pot from heat and stir in the grated cheese.
10. I serve this with some crusty Italian bread and a drizzle of extra virgin olive oil!

– Daniel Mancini 

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