A cool weather soup that can be dressed down for a weeknight meal, or made from scratch for a weekend-in. Ingredients 1 Lg White Onion, diced 2 Carrots, diced or shredded 2 Celery stalk, diced, leaves retained and minced 1C (250g) Pinot Grigio or Chardonnay 1lb (450g) Northern White Beans, brined (instructions included) or 2 (14oz) tins 3qt(3L) Chicken or Vegetable Broth 2Tbps (30g) Kosher Salt Black Pepper Italian Seasoning 1 Bunch Flat Leaf Parsley, minced 4 bone-in skin-on Chicken Thighs (optional) Brine 4qt(4L) Water 3Tbps (45g) Kosher Salt Steps If using fresh beans, 4-8 hours before cooking, or overnight, heat 4qts of water and 3Tbps of salt. Stir to dissolve. Add beans and allow to sit at room temperature. If using chicken, in a large heavy bottomed pot over medium heat, sear the chicken skin side down, covered, until chicken reaches 150F. Remove from pot, let rest, debone, and chop. In the same pot over high heat, saute onions, carrots, and celery. Seas