Showing posts with label white beans. Show all posts
Showing posts with label white beans. Show all posts

Friday, February 6, 2015

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




Description: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-oMmTgB6BIV1hJscot9v3zSx7osna4xqPRiQTFVN7ITK24q8O780jbyOCICR5JuEfxcoXOB8PiYh5uB3DZSMzSJMyUS_27-frwaW0QcPPLYP9MaWEbjarIf2PDhFLo3sJzBiuVVt7knJ/s640/2015-01-20%25252016.59.03.jpg
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.