This is a perfect soup for when the hearty fall greens are in season. The amounts below are approximate – adjust to your tastes. In addition to chard, other cool weather greens like kale, escarole or beet greens can be used – their more bitter flavors pair well with the sweeter flavor of beans and tomatoes. And it’s really good for you too!
½ c. Olive Oil
4 stalks Celery – diced
1 small Onion – diced
1 Tbsp. Fresh Basil – chopped
1 Tbsp. Poultry seasoning
1 tsp. Black Pepper
8 cups Chicken stock
4 medium Fresh Tomato – diced
1 (15 oz.) cans Cannellini Beans – drained and rinsed
16 oz Pre-cooked boneless Chicken Breasts – diced
2 medium Zucchini – diced
5 large Swiss Chard leaves – chopped
to taste Salt
- In a large stock pot over medium high heat, sauté the onions and celery in the olive oil for approximately 2 minutes, until tender.
- Add the basil, poultry seasoning and pepper, stir.
- Add the chicken stock and diced tomatoes and boil for 15 minutes.
- Grill or poach chicken breast, cool, and dice (can be done ahead of time)Reduce the heat to med/low and add the beans, chicken, zucchini and chard, and simmer for 20 additional minutes.
- Season to taste with salt and pepper.Yield: about 12 servings of soup
By Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Ave (in the Hilton Garden Inn)
State College, PA 16801
814-237-4422
menus online @ www.HarrisonsMenu.com