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Recipe

Chicken Soup with White Beans, Farro, and Escarole

By Tony Rosenfeld Fine Cooking Issue 114
Scott Phillips

Servings: 6-8

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.

Ingredients

  • 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)

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 1320
  • Carbohydrates (g): 45
  • Fiber (g): 10
  • Protein (g): 18

Preparation

  • 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.

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.

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Reviews (3 reviews)

  • SunnyTD | 01/16/2019

    This is delicious, easy and healthy! I undercooked the farro a bit so that it would not be mushy in the soup. A great change up from my regular chicken soup.

  • Nica78 | 12/23/2011

    I'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.

  • emoga7 | 11/02/2011

    Fabulous! 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!

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