 |
| Tuscan-Inspired White Bean, Kale & Chicken Soup |
I bought a huge, and I mean huge, bag of Kale on Monday and was determined to make something warm and satisfying by the way of soup. I had also just watched a travel show about Tuscany and the flavors, herbs and scents of that region and I wanted them in my food. It was inspiring, I was inspired and I got cooking. The ingredients you need to incorporate those flavors aren't all that hard to get, they are simple, clean, fresh and you probably have most or all of them on hand. This is not a heavy soup, it is hearty in flavor, but it will not weigh you down. The Hub had seconds, he is my eternal "meter"! When he has seconds I know I hit a home run! So come along with me and let's get tripping to Tuscany.
Serves 6 as a meal and 8 as a starter.
1 pound chicken* thighs, diced into bite size pieces, about 1", sprinkled with salt and pepper and a teaspoon of Tuscan seasoning mix
(recipe follows at the end)
4 tablespoons olive oil, divided
1 large onion, diced
2 large carrots, quartered and diced
2 celery stalks, halved and diced
1 tablespoon minced garlic
1/2 teaspoon kosher salt
2 teaspoons Tuscan seasoning mix
(recipe follows at the end)
1 sprig of fresh rosemary, stems removed and discarded, leaves chopped
A palm full of fresh thyme, stems removed and discarded, leaves chopped
1 large onion, diced
