ITALIAN CHICKEN, WHITE BEANS, ESCAROLE SOUP with CORN MUFFINS and HONEY BUTTER

2 servings of ITALIAN WHITE BEAN, CHICKEN, ESCAROLE,

And PANCETTA SOUP SMOTHERED in PARMESAN

Served with CORN MUFFINS and HONEY BUTTER

Ingredients:

Chicken breasts chopped into 1 inch chunks

Or two ½ inch coarsely chopped pancetta

1 Tbsp EVOO

1 medium yellow onion chopped

4 cloves garlic

2 carrots diagonally sliced 1/8 inch

2 parsnips diagonally sliced 1/8 inch

1 pound large head escarole thinly sliced

4 cups chicken or vegetable stock

1 cup water

1 can 16 ounce cannellini beans

1 tsp dried rosemary

sea salt and freshly ground pepper

1 cup freshly grated Parmesan cheese

 Directions: sauté garlic and onion, then meat 8 to 10 minutes, add carrots, parsnips, then escarole, add broth and water, bring to boil. Add white beans and rosemary, simmer about 20 minutes. Blend half the soup and  return, add ½ cup of parmesan. Serve topped with remaining parmesan cheese.

SERVE WITH:  corn bread muffins and honey butter (see below)

6 CORN MUFFINS:

Mix dry ingredients:

½ cup corn meal

½ cup flour

1/8 cup sugar

1/8 tsp salt

½ Tbsp baking powder

Mix liquid ingredients:

½ cup buttermilk

1 large egg, slightly beaten

2 ½ Tbsp melted butter

Combine liquid and dry but don’t overmix.

Spread 2 tsp on muffin pan

Bake 15 to 17 minutes at 350 F.

Cool for 10 minutes and serve with

HONEY BUTTER:

1/2 stick of butter

2 Tbsp honey

Blend and refrigerate for 15 minutes.