Chicken, Bean, and Vegetable Soup

 

Warm, hearty, and full of flavor, this comforting soup starts with our Patricia & Paul Wild Mushroom & Sage Extra Virgin Olive Oil, which adds rich, savory depth from the very first step. Simple ingredients come together beautifully for an easy, satisfying meal that’s perfect for chilly days and cozy nights.

What you will need:

1/3 C Patricia & Paul Wild Mushroom & Sage Extra Virgin Olive Oil, divided

1 C sweet white onion, large dice

1 C celery, large dice

1 C carrot, large dice

4 C plain chicken stock (not unsalted)

½ t each of garlic salt, dried and crushed oregano leaves, coriander powder

1 t kosher salt (flakes, not fine)

½ t black pepper

2 cans Northern White Beans

½ C chopped fresh Italian leaf parsley

3 C shredded white meat from a rotisserie chicken

Preparation:

In a large stockpot heat 5 T Wild Mushroom & Sage EVOO until shimmering. Add the onion, celery, and carrot. Stir and cook until onions are transparent. Add the 4 C stock, the seasonings, and the salt and pepper. Reduce heat and keep on a low bubbling simmer, cover and cook for 25 minutes.

Remove lid, add the 2 cans of white beans, with all the liquid in the can. Add about 3 T of the chopped parsley. Cook until the beans are as hot as the rest of the soup. Add the chicken and stir until hot. Do not boil it after you put in the chicken. Drizzle with a little more oil and serve.

To serve, place a serving in the bowl, add a bit of cracked pepper, a flourish of parsley, and a dotting of the oil.

Enjoy!