Chicken and White Bean Stew (cooking.nytimes.com)

As gentle to make as it is to eat, this soup brings together the soothing properties of chicken soup and braised beans and greens. The soup is sweet and smooth from onions, garlic and herbs softened in butter, chickeny from poaching boneless breasts in chicken broth and silky from smashed beans. Feel free to top bowls with a squeeze of lemon, grating of Parmesan or slice of crusty bread. You could also add cooked rice or pasta to bowls. This is a soup that’s there for you.

Rating: None

Ingredients

• 3 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 5 garlic cloves, smashed and peeled
• 1 rosemary or 2 sage sprigs
• Salt and black pepper
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 (15-ounce) cans white beans, such as cannellini, drained
• 1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped
• 1 Parmesan rind
• 1 Lemon Juice

Preparation steps

1. In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper and Italian seasoning. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig.
2. Add the chicken, broth and white beans and Parmesan rind. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes.
3. Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
4. Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper. Add lemon juice as desired

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