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Chicken Soup with White Beans, Farro, and Escarole

Chicken Soup with White Beans, Farro, and Escarole

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

This Italian take on chicken noodle soup is hearty, earthy, and delicious. Chock full of farro and beans, it feels more stew-like and less brothy. Serves 6-8

See wine pairing for this recipe Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients farro fennel cannellini beans more more
1-1/2 Tbs. olive oil or canola oil
2 cups diced (1/4-inch) fennel
2 cups finely chopped leek
Kosher salt
2 tsp. chopped fresh rosemary
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked farro
3 cups canned cannellini beans, drained and rinsed
1 head escarole (about 1-1/2 lb.), cut into 1 inch pieces (about 9 cups)
1 tsp. to 2 Tbs. red wine vinegar
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano for serving (optional)
Tip: If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Stir in 1 tsp. of the vinegar. Taste, and add more vinegar 1 tsp. at a time up to 2 Tbs. Season with salt and pepper to taste and garnish each bowl with a 1 Tbs. of the grated cheese, if you like.

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 18; Monounsaturated Fat (g): 3; Carbohydrates (g): 45; Polyunsaturated Fat (g): 1; Sodium (mg): 1320; Cholesterol (mg): 0; Fiber (g): 10;
photo: Scott Phillips
From Fine Cooking 114 , pp. 70-76
October 27, 2011

user reviews

Rate this Recipe
Star Star Star Star Star by Nica78, 12/23/2011I'm not into beans but this one is not bad at all. I love it! Will definitely add this to my list. Most on the list I've found at chickenbrothrecipes.com.
Star Star Star Star Star by emoga7, 11/2/2011Fabulous! and healthy! I used rotisserie chicken and Whole Foods did not have escarole so I substituted Frisee (their recommendation) and it was delicious! Great flavor. I had never cooked Farro before and it definitely took near to an hour but is a great healthy addition to the soup. FC does it again!