The inspiration for our first soup of the fall season was this beautiful farmer’s market escarole. It doesn’t get any fresher than this! Our soup was a 2-day process and the house smelled amazing all weekend. I love how nothing goes to waste in this soup. Those little top and bottom bits of vegetable that usually get thrown away, beef and chicken bones all go in to the crock pot to make a rich stock. You will be amazed at the depth of flavor that can be developed through slow cooking.
- 1-2 chicken leg quarters
- 1-2 beef bones
- olive oil
- tops and bottoms of 2 large carrots
- tops and bottom of 1 celery heart
- 1/2 onion, tops and bottoms
- salt and pepper
- 1 bay leaf
- 2 large carrots, peeled and diced
- 3 celery stalks diced
- 1/2 onion diced
- 1/2 tsp. sage
- 1/2 tsp. thyme
- 1 tsp. salt free chicken bouillon
- 1 cup dry cannellini beans
- 1.5 cups cooked chicken breast meat, diced
- 1 48 oz. can fat free low sodium chicken broth
- 1/2 large head of escarole
- salt and pepper to taste
- 6 oz. whole wheat parpadelle broken into small pieces
Preparation – Day 1: 12 Hours
Brown the chicken and beef bones in a skillet with a small amount of olive oil. Add to crock pot with the remaining stock ingredients and cover with water. Simmer 12 hours and refrigerate over night.
Cover the beans with water in a medium sauce pan and soak overnight. The beans will double in size.
Preparation – Day 2: 7 Hours
Skim all fat from the refrigerated stock. Drain through a fine mesh strainer, or use a colander lined with cheesecloth. Discard all of the solids. Transfer the stock to a Dutch oven and heat on low.
Rinse the soaked beans and add to the stock. Top with half of the chicken broth. Simmer on low 3 hours. Add in the chopped onion, carrots, celery, sage, thyme, bouillon and additional chicken broth as needed. Adjust salt and pepper to taste. Continue simmering for an additional 3 to 3-1/2 hours or until the beans are soft.
Cook the parpadelle just to al dente, and drain. At the end of cooking, tear the escarole leaves and add to the pot with the parpadelle and diced chicken breast. Turn off the heat and cover. Allow to sit for 30 minutes.
Garnish with cheese or fresh herbs if desired.
Look at the beautiful rich color. This soup was delicious!
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