MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 25 minutes
I’m not sure what I should call this dish. It’s more than a soup, but not quite a stew. Maybe it’s a stoup (you’re laughing now, but just wait till “stoup” makes its way into the Oxford English Dictionary—take that, mochaccino). Well, no matter what you call it, I think you’ll find yourself singing its praises often, as this is really a hearty, yummy recipe. This is an instance where putting everything into a simmering broth rather than onto a plate lets some culinary alchemy take place. The result is a feast for the mouth and a source of soothing warmth for the body. This is one of my favorite soups to make when I have leftover chicken in the fridge.
2 cups cooked cannellini beans, or 1 (15-ounce) can, rinsed
Freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
2 fennel bulbs, finely diced
2 large carrots, peeled and finely diced
4 stalks celery, finely chopped
2 cloves garlic, minced
3/4 teaspoon chopped fresh sage, or 1/4 teaspoon dried
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
6 cups Old-Fashioned Chicken Stock or Magic Mineral Broth , or store-bought organic stock
2 cups sliced cooked organic chicken
1 teaspoon lemon zest
2 cups arugula leaves
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
In a bowl, stir together the beans with a spritz of lemon juice and a pinch of salt. Set aside. Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, carrots, celery, and 1/4 teaspoon of salt, and sauté until golden, about 15 minutes. Stir in the garlic, sage, and thyme and cook for another minute. Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of stock, the beans, bring to a boil over medium heat, then lower the heat and simmer until the vegetables are tender, about 8 minutes. Stir in the cooked chicken, zest, 1 tablespoon of lemon juice, arugula, parsley, basil, and another 1/4 teaspoon of salt, and serve right away.
VARIATION: Spinach or kale cut into bite-size pieces can be substituted for the arugula.
If using raw chicken (pieces), add with the beans and vegetables and simmer until cooked through.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.