White Bean + Chicken Soup
There is a slight turn of the season that is happening right now. The temps are soaring to the high 80’s during the day, but cut back to the low 30’s at night. I can smell the change in the air, the leaves are turning, and the days are getting shorter. Even with smokey skies, we have a beautiful fall season.
Soup is one of my favorites to make during the cooler months. I love to have a healthy bean soup but my hubby and son really like me to add a bit of meat.
This week I made a really good White Bean and Lemon Soup…then added chicken. It was a crowd pleaser, especially with fresh bread from the bread maker.
2 15-oz. cans Cannellini beans, rinsed and drained
1 15 oz can Garbanzo beans
4 cups lower-sodium vegetable broth divided
2 Tbsp. olive oil
1 yellow onion finely chopped
2 large carrots finely chopped
4 garlic cloves minced
1 15-oz. can chickpeas, rinsed and drained
3 tsp. finely chopped fresh rosemary
1 bunch kale roughly chopped - Which I didn’t have this time
Zest and juice of 1 lemon
1/3 cup grated Parmesan cheese plus more for garnish
Instructions
Combine 1 can of Cannellini beans and 1 cup of broth in a blender; blend until completely smooth. Set aside.
Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, stirring occasionally, about 6 or 7 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
Stir in blended bean and broth mixture, remaining 3 cups broth, and chopped escarole. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it may clump).
Ladle soup into each of 6 bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread.