Marvivienda

The Kitchen

White bean chicken soup with tomato jam toast to ring in the fall.

Ingredients

Soup

• Olive oil
• ½ large onion, diced
• 4 carrots, chopped
• 3 garlic cloves, minced
• 1 bag (or 1 large bunch) organic kale, stemmed and chopped
• Salt, onion powder, garlic powder, cracked pepper
• 2 cans (16 oz) white beans, soaked and rinsed
• 2–3 lbs chicken (thighs and/or breast)
• 2 quarts chicken bone broth
• ¼ cup heavy cream
• Parmesan, chili flakes, parsley

Tomato jam toast

• 1 pint cherry tomatoes
• Olive oil, a rosemary sprig, 4–5 garlic cloves, coarse salt
• Toasted bread

Method

1. In a soup pot, cook the onion, carrots, garlic, and kale in olive oil with salt, onion powder, garlic powder, and pepper until the onions are translucent.
2. Add the white beans, chicken, and bone broth. Boil, then cover and simmer 20–30 minutes. Shred the chicken and return it to the pot, then stir in the cream, plenty of Parmesan, chili flakes, and parsley; season to taste.
3. For the toast, roast the cherry tomatoes with olive oil, rosemary, garlic, and salt at 400°F for 20 minutes, then mash onto toasted bread and serve alongside.