Tuscan Chicken, Leek and White Bean Soup
Ingredients
-1 tbl olive oil
-1 sweet onion - peeled and coarsely chopped
-2 large cloves garlic - peeled and minced
-1 stick of celery – halved lengthways and then sliced
-2 medium potatoes - peeled and diced OR s cups small red potatoes left whole
-4 cups good-quality chicken stock - ideally homemade, but water with stock cubes will work too *(see note)
-½ tsp kosher salt
-½ tsp black pepper
-1 15 ounce can cannellini beans - washed and drained
-2 whole skinless cooked chicken breasts – shredded *(see note)
-1 handful chopped baby kale or spinach
-small bunch fresh Italian flat leaf parsley - chopped
-2 tbl finely grated good quality parmesan
*Note-For the chicken and broth, I like to cook a whole chicken in a crock pot overnight with a whole lemon, fresh rosemary, garlic, salt and pepper and about 1 cup of water. This produces absolutely melt in your mouth chicken that you can then shred and a beautifully untuous broth you can use for the soup.
Method
Heat the olive oil on medium heat in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
Add the garlic and thyme and cook for a further 2 minutes on low heat so as not to burn the garlic
Add the celery and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to a low boil, then simmer for 20 minutes.
Add in the drained cannellini beans and cook for a further 5 minutes
Add the shredded chicken and heat through for 2-3 minutes, then add the kale or spinach. Stir and simmer for 1-2 minutes until the greens have wilted. Test and season with more salt and pepper if needed.
Serve topped with fresh Italian parsley, grated parmesan and a couple of sprigs of fresh thyme and a good crusty slice of garlic Ciabatta.
Wine Pairings
A lightly oaked Chardonnay is the easiest match, or an Australian Riesling also works well. For a red, a medium bodied rustic wine like Côtes du Rhône or young Syrah or Sangiovese are all good matches.