Last week I went to Salt Lake City for work, leaving R behind to fend for himself for 5 whole days! To ensure he had a bit of food to hold him over, I made an escarole, chicken & white bean soup. It took minimal effort and we were able to have some for dinner, leaving enough leftovers for later in the week.
Escarole, Chicken & White Bean Soup
- 1-2 Chicken Breasts, roasted for 25 mins in a 425 degree oven, fork shredded
- 4 Garlic Cloves, minced
- 1 small Onion, chopped
- Red Pepper Flakes
- 3 tbs Mix of fresh rosemary, thyme and dried oregano, minced together (dry spice mix could be substituted)
- 1 tbs Tomato Paste
- 1 bunch Escarole, sliced and rinsed
- 1 can Cannelleni Beans
- 6-8 cups Chicken Stock
First I roasted the chicken breasts, let rest, then fork shredded. Next I sauteed the garlic, onion, red pepper flakes and spice mix and dropped the tomato paste in the corner of the pan to caramelize. When the onions were translucent, I added the chicken stock (I actually used 1/2 chicken stock and 1/2 chicken bouillon & water and you couldn't taste a difference, also much more cost effective). The broth simmered, covered, for around 30 minutes until we were ready to eat, but you could do the following steps right away. When we were ready to eat I added the cannelleni beans, escarole and chicken, covered and simmered for about 5 minutes until the escarole had wilted. I served this soup with a crusty bread and a sprinkle of parmesan.
This was a really delicious and inexpensive dinner. Despite it's simplicity, R was really wowed, which reminded me that sometimes less is more!
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