Chicken and cannellini beans soup with roasted tomatoes, rosemary and kale

A variation on a traditional Italian recipe

 Ingredients  2-3 boneless skinless chicken breasts  8-9 cloves of garlic  3-5 strips of bacon  3 tbs of olive oil  salt and pepper  Spanish onion  2 sprigs of Rosemary  5-6 Roma Tomatoes  3 medium carrots  0.5 of parsnip  celery root  Goya Chicken Seasoning (2.5 packets)  6 cups of water  3 can of Canellini beans, drained  cup (or 2) of raw kale                                                               Plan of Attack  Poach the chicken breasts: Coat the bottom of a medium stockpot (with lid) with olive oil. Clean the fat of the chicken breasts and lightly season on both sides. Place the breasts in the pot. 

Ingredients

2-3 boneless skinless chicken breasts

8-9 cloves of garlic

3-5 strips of bacon

3 tbs of olive oil

salt and pepper

Spanish onion

2 sprigs of Rosemary

5-6 Roma Tomatoes

3 medium carrots

0.5 of parsnip

celery root

Goya Chicken Seasoning (2.5 packets)

6 cups of water

3 can of Canellini beans, drained

cup (or 2) of raw kale

                                                             Plan of Attack

Poach the chicken breasts: Coat the bottom of a medium stockpot (with lid) with olive oil. Clean the fat of the chicken breasts and lightly season on both sides. Place the breasts in the pot. 

 Cook breasts on both sides for 5-6 minutes each on Medium heat. Add 2 cups of chicken stock (made with Goya seasoning but you can use whatever chicken stock works.)

Cook breasts on both sides for 5-6 minutes each on Medium heat. Add 2 cups of chicken stock (made with Goya seasoning but you can use whatever chicken stock works.)

 Cook Chicken breasts with the lid on until a meat thermometer read 160 degrees (apx 9-11 minutes). Remove from heat and put aside.  Roast the Tomatoes: Preheat the oven to 350. Core and De-seed the tomatoes. Chop them into bite size pieces.

Cook Chicken breasts with the lid on until a meat thermometer read 160 degrees (apx 9-11 minutes). Remove from heat and put aside.

Roast the Tomatoes: Preheat the oven to 350. Core and De-seed the tomatoes. Chop them into bite size pieces.

 Take the Rosemary sprigs, remove the leaves from the stalk and chop the leaves finely

Take the Rosemary sprigs, remove the leaves from the stalk and chop the leaves finely

 Toss the tomatoes and rosemary with olive oil and season with ground salt and pepper. Put on an oiled cookie sheet and put in the oven for 25-30 minutes.

Toss the tomatoes and rosemary with olive oil and season with ground salt and pepper. Put on an oiled cookie sheet and put in the oven for 25-30 minutes.

 Roast the tomatoes until the skins pucker and they taste roasted and sweet.. Remove and put aside.  While the tomatoes are roasting, make the base for the soup.  Dice the bacon and put on the bottom of medium stockpot on medium heat

Roast the tomatoes until the skins pucker and they taste roasted and sweet.. Remove and put aside.

While the tomatoes are roasting, make the base for the soup.

Dice the bacon and put on the bottom of medium stockpot on medium heat

 Dice the onion and the garlic cloves. Add them to the pot and cook until clear until the bacon renderings. If necessary add a little bit of olive oil or butter the pot, and if the needs arises, deglaze the pot with tbs-2tbs of white wine.

Dice the onion and the garlic cloves. Add them to the pot and cook until clear until the bacon renderings. If necessary add a little bit of olive oil or butter the pot, and if the needs arises, deglaze the pot with tbs-2tbs of white wine.

 While the onion and garlic cook, coin the carrots and parsnip, and cut the celery root into bite sized thin strips. Add the vegetables, and six cups of chicken stock into the pot. Put the lid on and cook until vegetables are cooked through.    

While the onion and garlic cook, coin the carrots and parsnip, and cut the celery root into bite sized thin strips. Add the vegetables, and six cups of chicken stock into the pot. Put the lid on and cook until vegetables are cooked through. 

 

 The parsnips will float to the top, but eventually the soup with become completely integrated if you allow it to cook.   While the vegetables are cooking, shred the chicken and add to the broth. 

The parsnips will float to the top, but eventually the soup with become completely integrated if you allow it to cook. 

While the vegetables are cooking, shred the chicken and add to the broth. 

 Open and drain the three cans of cannelloni beans. Turn soup on to medium heat and cook for 7-13 minutes, careful not to miss the opportunity to have the vegetables release their flavors in abundance.

Open and drain the three cans of cannelloni beans. Turn soup on to medium heat and cook for 7-13 minutes, careful not to miss the opportunity to have the vegetables release their flavors in abundance.

 Add the roasted tomatoes to the pot. Shred the kale, remove the soup from the heat and add kale to the soup. Add as much Kale as your palate is interested in and ENJOY! Consider this lady a food psychic- I see many empty soul bowls in your future!

Add the roasted tomatoes to the pot. Shred the kale, remove the soup from the heat and add kale to the soup. Add as much Kale as your palate is interested in and ENJOY! Consider this lady a food psychic- I see many empty soul bowls in your future!

 My comments: YUM! The added step of roasting the tomatoes adds a level of sweetness and adding them at the end means they keep their shape, rather than cooking down. This receipe actually calls for serving the tomatoes as halves on top of the bowl which are added to the top of the soup when it is being served. While I think this would be a beautiful presentation, I think this way of incorporating everything is better for my uses, and it also is probably easier to eat.   The recipe also called for cooking the Kale with Shallots and garlic in a skillet before adding to the soup, but I prefer this method.   Instead of the celery the recipe called for I used celery root, which was awesome but since it has a stronger taste than traditional celery, I would make the pieces sm if you also use celery root. I had the parsnip left in my fridge, so I added and it was an awesome addition.  I'm a sucker for satisfying during the cold weather and this crosses off all the boxes- protein, starch, vegetables...and the immunity boosting power of mythical chicken soup!   I did deglaze the pot with white wine after I added the onions and garlic, and it cooked off, but added another layer of flavor to the soup, which I welcomed!   

My comments: YUM! The added step of roasting the tomatoes adds a level of sweetness and adding them at the end means they keep their shape, rather than cooking down. This receipe actually calls for serving the tomatoes as halves on top of the bowl which are added to the top of the soup when it is being served. While I think this would be a beautiful presentation, I think this way of incorporating everything is better for my uses, and it also is probably easier to eat. 

The recipe also called for cooking the Kale with Shallots and garlic in a skillet before adding to the soup, but I prefer this method. 

Instead of the celery the recipe called for I used celery root, which was awesome but since it has a stronger taste than traditional celery, I would make the pieces sm if you also use celery root. I had the parsnip left in my fridge, so I added and it was an awesome addition.

I'm a sucker for satisfying during the cold weather and this crosses off all the boxes- protein, starch, vegetables...and the immunity boosting power of mythical chicken soup! 

I did deglaze the pot with white wine after I added the onions and garlic, and it cooked off, but added another layer of flavor to the soup, which I welcomed!