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Chicken Soup with White Beans, Farro, and Escarole
http://www.finecooking.com/recipes/chicken-soup-white-beans-farro-...
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Ingredients
categorized
original
1-1/2 Tbs. olive oil or canola oil
2 cups diced (1/4-inch) fennel
2 cups finely chopped leek
Kosher salt
2 tsp. chopped fresh rosemary
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked farro
3 cups canned cannellini beans, drained and rinsed
1 head escarole (about 1-1/2 lb.), cut into 1 inch pieces (about 9 cups)
1 tsp. to 2 Tbs. red wine vinegar
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano for serving (optional)
Ingredients
categorized
original
Produce
1 head escarole
(
1 1/2
lb.
)
Cannellini beans, canned
(
3
cups
)
Leek
(
2
cups
)
Rosemary, fresh
(
2
tsp.
)
Meat
Chicken, cooked
(
3 1/2
cups
)
Canned Goods
Chicken broth or lower-salt chicken broth, Homemade
(
3
quarts
)
Condiments
Red wine vinegar
(
1
tsp.
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Diced (1/4-inch) fennel
(
2
cups
)
Kosher salt
(
1
)
Olive oil or canola oil
(
1 1/2
Tbs.
)
Pasta & Grains
Farro, cooked
(
3
cups
)
Dairy
Parmigiano-reggiano
(
1
)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
All 3,308 recipes
Social Stats
25.0
Rating
1-100
3
Tweets
2
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Views
20
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Recipe Stats
Published October 27, 2011 (1 year ago).
2 people saved this recipe.
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