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

• 2 cups Freshly Grated Parmesan
• Olive Oil for drizzling

Instructions

1. 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.
2. 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.
3. 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.