I love soup and I especially love this recipe–from the first spoonful I had (while attending a cooking class at Kitchen Art many years ago), I knew it was a keeper! If you give it a try, I hope you will find it as hearty and delicious as I do.
~3-4 c of cooked chicken (cubed/cut into bite-sized pieces)
1-2 fennel bulbs, diced
1 1/2 each of diced onion, carrots, and celery
2 TBSP olive or canola oil
2 cans (14 oz ea) diced tomatoes
1 can cannellini beans (drained & rinsed)
~6 c stock (chicken, vegetable or a combination); homemade or low-sodium
salt and pepper to taste
2 TBSP fresh rosemary
- Heat oil in a large stockpot. Add vegetables and sweat for 10-15 minutes, stirring occasionally.
- Add all remaining ingredients (except salt and pepper) and simmer for ~30 minutes. Note: if I do not have fresh rosemary on hand, I simply fill my loose-leaf tea ball with dried rosemary–see photo below–and drop it down into the pot of soup; this way, I can still impart its distinct flavor into the soup without the prickliness of the dried rosemary leaves….just be sure to remove the tea ball before serving so it doesn’t end up in someone’s bowl.
- Season with salt and pepper and enjoy! If using homemade, unsalted stock, you will need to add ~3 or so tsp of salt.