I made this soup for a gathering of 15 to 20 people. I had some extra bacon and a bundle of kale to get rid of and I knew a yummy soup was the place to put them. I didn't intend on sharing this soup here but after I tasted it I knew I had too. The rich and delicate broth was just to good to keep to myself.
I did something different with this soup that I had never done before. I had a good amount of brown bits stuck to the bottom of the pan that the steam from the onion and green pepper couldn't bring off the bottom, so I poured in a quarter cup of white wine. It helped me scrape up the bits for extra flavor, then I let the wine cook out before finishing the soup. Not only did I get the extra flavor from the brown bits but the white wine added a hint of sweetness to the overall flavor and really sent it to the next level. One of the guys at the gathering had three bowls and would have went for more had I not run out. His excuse for eating so much was that he couldn't get enough of the broth.
Eat well, cook often ...
|Chicken and Cannellini Bean Soup|
Serves 15 to 20, 1 hour, 30 minutes
3 lbs Chicken thighs, boneless, skinless, cut into cubes
6 strips Bacon, diced
2 Sweet onions, diced
2 Green peppers, diced
1/4 C Garlic, minced
2 tsp Italian seasoning
1/4 C White wine
3 can Cannellini beans, drained, rinsed
3 C Kale, shredded, torn
8 C chicken broth
Brown chicken, make base
In a large pot over medium heat brown chicken thighs until just cooked through, 6 to 8 minutes. Remove to a paper towel lined plate. Add bacon and cook until almost crisp, 5 to 6 minutes. Add onion, green pepper and Italian seasoning, cook until soft, 3 to 4 minutes add garlic and cook 1 minutes more or until fragrant.
Add white wine and scrap all brown bits from bottom of pan. Let simmer until wine cooks out 5 to 6 minutes. Return chicken to pot and add beans, broth and kale to pot. Bring to a simmer and let cook for at least 1 hour. Spoon into bowls and serve.
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