Print
Email
 |
Ingredients
- For chicken:
- 1 ½ lbs bone-in chicken (I used skin-on thighs and legs)
- 1 large leek, white and light green part thinly sliced, rinsed well
- 1 large carrot, peeled and cut into 1-inch chunks
- 1 large celery stalk, cut into 1-inch chunks
- 1 Turkish bay leaf
- 8 cups cold water
- For soup:
- 3 cups cooked navy beans with their cooking liquid (see headnote)
- 3 cups roughly chopped Escarole lettuce (about ½ a head)
- 1 (15-ounce) can diced tomatoes with their juices
- Salt, to taste
- Freshly ground black pepper, to taste
View Full Recipe at Minced
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20cans%20of%20white%20beans%20in%20place%20of%20the%20cooked%20beans%20below%20will%20bring%20this%20soup%20to%20the%20table%20more%20quickly%20although%20flavor%20will%20suffer%20for%20it.%20If%20making%20beans%20from%20scratch,%20a%20%C2%BD%20lb%20of%20dried%20beans%20is%20enough%20for%20this%20recipe%20although%20when%20going%20to%20the%20trouble%20I%20like%20to%20make%20a%20full%20pound.%20I%20sprinkle%20the%20leftovers%20on%20salads,%20pur%C3%A9e%20them%20with%20olive%20oil%20into%20a%20yummy%20dip,%20freeze%20them%20for%20later%20use,%20or%20eat%20them%20straight%20from%20the%20pot%20%E2%80%93%20they%20are%20that%20good.%3C/p%3E%3Cp%3EInstructions%20for%20John%20Thorne%E2%80%99s%20method%20of%20slow-cooking%20beans%20as%20detailed%20by%20Molly%20Wizenberg%20are%20found%20here.%20I%20doubled%20the%20amount%20of%20beans%20used,%20omitted%20the%20red%20hot%20chili%20flakes,%20and%20doubled%20the%20salt,%20pepper,%20and%20garlic%20called%20for%20in%20the%20recipe.%20I%20added%20a%20generous%20pour%20of%20extra%20virgin%20olive%20oil%20and%20threw%20in%20a%20sprig%20of%20sage.%20It%20took%20almost%20six%20hours%20for%20the%20beans%20to%20be%20tender,%20but%20the%20resulting%20texture%20was%20worth%20the%20wait.%3C/p%3E%3Cp%3EFreshly%20grated%20parmesan%20for%20finishing,%20optional%3C/p%3E%3Cp%3EIn%20a%20large%20heavy-bottomed%20pot,%20combine%20the%20chicken,%20leek,%20carrot,%20celery%20stalk,%20bay%20leaf%20and%20water.%20Bring%20to%20a%20boil%20over%20medium%20heat,%20skimming%20off%20any%20scum%20that%20floats%20to%20the%20surface.%20Reduce%20the%20heat%20to%20a%20low%20simmer%20and%20cook%20for%20approximately%20one%20hour.%20Remove%20the%20chicken%20from%20the%20stock%20and%20set%20aside%20to%20cool.%20Strain%20the%20stock%20and%20discard%20the%20vegetables%20and%20bay%20leaf;%20you%20should%20have%20about%206%20cups%20of%20stock%20remaining.%3C/p%3E%3Cp%3EWhen%20cool%20enough%20to%20handle,%20remove%20and%20discard%20the%20skin%20from%20the%20chicken%20and%20shred%20the%20remaining%20chicken%20into%20small%20pieces.%20Discard%20the%20chicken%20bones.%20You%20should%20have%20about%202%20cups%20of%20meat.%3C/p%3E%3Cp%3ECombine%20the%20cooked%20navy%20beans%20(be%20sure%20to%20include%20some%20of%20the%20cooking%20liquid),%20the%20roughly%20chopped%20Escarole,%20the%20shredded%20chicken%20and%20diced%20tomatoes%20to%20a%20large,%20heavy-bottomed%20pot.%20Add%20about%205%20cups%20of%20the%20chicken%20broth*%20to%20the%20pot%20and%20bring%20to%20a%20simmer.%20Let%20simmer%20for%2015%20minutes%20and%20then%20season%20generously%20with%20salt%20and%20freshly%20ground%20black%20pepper.%20Enjoy%20sprinkled%20with%20freshly%20grated%20Parmesan,%20a%20loaf%20of%20crusty%20bread,%20and%20good%20company.%3C/p%3E%3Cp%3E*Note:%20Freeze%20leftover%20stock%20for%20use%20in%20future%20dishes.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}