Uh oh. We remembered. Chris and I remembered how much we love soup and stew in the fall and winter. After getting home from the gym on a work day, I really don’t have much effort to make something elaborate. What isn’t elaborate (most of the time) is soup. There may be a little bit of sauteing of vegetables first, but in the end you just throw everything into the pot and let it heat and mix all together! And there are always leftovers for lunch or dinner the next day. Thanks to The Kitchen Sink’s blog for this hearty and delicious soup.
- 2 c. fennel – chopped
- 4 slices bacon – chopped (They don’t sell pancetta at Harvestime.)
- 1 28 ounce can chopped tomatoes
- 1 can chicken broth
- 1 15 ounce can cannellini beans
- 1 1/2 c. roasted chicken – shredded (I used a rotisserie chicken and used the leftovers for salads through the week)
- 1/2 t. red pepper flakes
- 1/2 t. paprika
- 1 bunch basil – chopped
Saute fennel and bacon in a big soup pot on medium high heat until the bacon starts to brown, about 5 minutes. Add tomatoes with liquid and reduce heat. Simmer for 8 minutes. Mix in broth, chicken, beans (drained and rinsed!), seasonings and a little extra water. The canned broth is flavorful enough that diluting won’t hurt it, and my soup needed more liquid. Cook for about 5 minutes and then add in the basil. Season with salt and pepper and serve with toasted pita.
Notes: Excellent. Lovely. Warm with a little kick from the pepper flakes. So very filing with chicken and beans. And there is BACON in this soup.
Servings: 6 servings