CHICKEN SOUP WITH WHITE BEANS, FARRO, AND ESCAROLE

CHICKEN SOUP WITH WHITE BEANS, FARRO, AND ESCAROLE image

Yield 10

Number Of Ingredients 13

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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)

Steps:

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;