This is a dish inspired by a dark, rainy day-after labor day that feels more like fall, even though we’ve barely said goodbye to summer.  I’ve raided my pantry and freezer to make this soup and it’s a good, hearty one-pot dinner. 

About a week ago, when I made broth for my porcini risotto, I froze the remainder of the broth, as well as the meat used in making it.  For that broth, I used only thighs and legs.  After the broth was done, I removed the meat from the bones and froze it in a separate bag.  This meat is perfect to use in a soup or stew, since it will not dry out like breast meat might. 

Tonight, I’m using both the broth and some of the frozen chicken meat as the basis for my soup.  In addition, I’m using some aromatic vegetables–carrots, celery, onion, chopped tomato, and a potato.  And since I bought so many cans of beans for the hurricane, I’m using a can of drained white beans as well.  In addition, I still had some russian kale left from my russian kale and beet salad, so I decided to chop it and add it to my soup as well.

I’ve added a sprig of rosemary (great with white beans) and a bay leaf (great in almost any soup), and I’ve simmered the soup for only about 15 minutes.  Some cooked ditalini help to fortify the soup and give it some heft.

At the table, I’ve drizzled on some olive oil and sprinkled plenty of grated pecorino romano.  This soup will almost make you look forward to the colder months ahead!

Chicken and White Bean Soup

serves 4

2 quarts chicken broth

2 cups chicken meat, preferably dark meat

1 carrot, peeled and coarsely diced

1 rib celery, coarsely diced

1/2 onion, coarsely diced

1 yukon gold potato, peeled and diced into 1/2″ cubes

1 tomato, peeled and diced into 1/2″ cubes

2 c chopped kale (large ribs removed)

1 15-oz. can white beans, drained

1 sprig rosemary

1 bay leaf

salt and pepper to taste

1 1/2 c ditalini, or other tiny pasta

extra virgin olive oil for drizzling

grated pecorino romano for sprinkling

Place broth, vegetables (except beans), and chicken meat in broth and simmer for approximately 15 minutes.  Cook pasta separately until 2 minutes shy of done.  Add pasta and beans to broth and simmer for a couple of minutes.

Serve with plenty of olive oil and grated cheese on top.