This rustic chickpea soup/stew is a hearty spin on a traditional Tuscan classic. Remove the chicken for a traditional, brothier vegetarian option. Pair with an Italian loaf and red wine for a taste of Italy! Note: you'll need to soak the garbanzos overnight and cook before making the soup.
Servings
8 servings
Prep time
n/a
Cook time
20 minutes
Passive time
n/a
Ingredients
4 Tbsp
Extra Virgin Olive Oil
1 cup
diced Yellow Onion
2 cloves
Garlic
minced
1 large
Carrot
cut into 1/4-inch cubes
2 Tbsp
fresh Rosemary
minced
2 tsp
fresh Sage
minced
2 small
Chicken Breasts
cubed (about 1 1/2 cups) and generously sprinkled with salt and pepper
2 tsp
Kosher Salt
1 tsp
Freshly ground black pepper
1/2 tsp
Crushed Red Pepper
2 cups
White Wine
1 1/2 cups
dried Garbanzo Beans
soaked overnight and cooked to package instructions
3/4 cup
Freshly Grated Parmesan
(1/4 cup reserved for garnishing before serving)
1 bunch
Escarole
rough chopped
6 cups
Chicken Stock
8 oz
Conchiglie
or other small shell-shaped pasta, cooked
For Finishing
2 cups
Freshly Grated Parmesan
Olive Oil
for drizzling
Instructions
In a large soup pot, add the olive oil. Turn the stove to medium heat and the onion, garlic, carrots and herbs. Cook, stirring continuously, until the onions and garlic are fragrant (about 3 minutes). Add the salt, black pepper and red pepper, along with the cubed chicken.
Continue to cook for another few minutes, until chicken is evenly cooked on the outside. Add the white wine and deglaze the pan. Then, add the chickpeas and 1/2 cup parmesan. Stir to incorporate everything, then cover and allow the mixture to simmer for 5 minutes to cook the chicken through and allow the flavors to meld.
Uncover the pan, add the escarole and broth, then recover and allow to simmer for 3 minutes (just long enough to soften the escarole). Then, toss in the precooked pasta. Spoon the soup into bowls, garnish with a bit more fresh parmesan, and serve immediately.