Chicken, Heirloom Bean & Seasonal Vegetable Soup
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 1 cup heirloom beans cooked al dente (substitute one can of navy or white beans)
- 1 cup Smart Chicken, cut into small pieces
- 3 to 4 cups seasonal vegetables, cut into bite-sized pieces:
2 tablespoons olive oil
- Spring: scallions, dandelion greens, spinach, fresh peas, asparagus, ramps, herbs
- Summer: baby carrots, zucchini, tomatoes, basil, corn
- Fall: squash, onions, sweet peppers, pumpkin
- Winter: root vegetables—potatoes, turnips, parsnips, carrots
- Splash of white wine
- 6 cups chicken stock (recipe below)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh chopped herbs (rosemary, thyme, parsley)
In heavy stockpot, heat olive oil over medium heat. Add the vegetables and cook, covered, for about 10 minutes. Add a splash of white wine, enough chicken stock to generously cover the vegetables, salt, and pepper. Cook until the vegetables are all tender and delicious. (The time will depend on the vegetables; spinach cooks much faster than root vegetables, for example.) Add the beans and the chicken, and continue cooking until the chicken is cooked and the beans are hot, about 15 minutes.
Swirl in the fresh herbs. Taste for final seasoning. Serve with a sprinkle of grated cheese and a buttery, crusty baguette.
- Chicken Stock
- Bones from the carcass of one cooked chicken
- 2 cups chopped mixed carrot, celery, and onion
- A few sprigs of fresh herbs (parsley, thyme, rosemary)
- Splash white wine
- 1/2 head garlic
- 8 whole peppercorns
- 1 tablespoon olive oil
In heavy stockpot, heat olive oil over medium heat. Add all of the vegetables, stir and cover the pot. Let cook for about 5 minutes, stirring occasionally. Add the white wine and all of the herbs and peppercorns. Stir and cook for a few more minutes. Add the chicken bones and enough water to cover.
Cook about 45 minutes to 1 hour, uncovered, stirring occasionally. Strain and chill.