Chicken Soup With White Beans, Farro, And Escarole

Name: Chicken Soup With White Beans, Farro, And Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
TIP:
2
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.
3
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.
4
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.
5
Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
6
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.
7
nutrition information (per serving):
8
Calories (kcal): 290; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 18; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 1320; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 Tbs. olive oil or canola oil, 2 cups diced (1/4-inch) fennel, 2 cups finely chopped leek, Kosher salt, and more.

Yes, Chicken Soup With White Beans, Farro, And Escarole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!