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.