A cool weather soup that can be dressed down for a weeknight meal, or made from scratch for a weekend-in.
- 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)
- 4qt(4L) Water
- 3Tbps (45g) Kosher Salt
- 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. Season appropriately, with salt, pepper, and italian seasoning.
- When onions are translucent, deglaze the pan with wine until the smell of alcohol dissipates.
- Drain the beans of the brining liquid and add to pot.
- Add stock to pot and bring to a boil.
- Reduce to a simmer. Cook 45 minutes, stirring occasionally until beans are soft.
- If using chicken, reintroduce chicken, skins, and drippings to pot.
- Add minced parsley and celery leaf to pot and stir.
- Serve with crusty buttered bread!