Chicken & White Bean Soup with Crispy Garlic Toast

Chicken & White Bean Soup

with Crispy Garlic Toast

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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This rustic, Italian-style soup combines tender chicken and creamy cannellini beans with a trio of collard greens, carrots, and onion—all simmered in a rich, vibrant broth made with demi-glace (or reduced chicken stock) and a bit of Calabrian chile paste. To soak up all of the delicious flavors, we’re serving it with crispy, garlic-rubbed toast.

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Chicken & White Bean Soup with Crispy Garlic Toast
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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; leaving 1 clove whole, roughly chop the remaining clove. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Separate the collard green leaves from the stems; thinly slice the stems. Halve the leaves lengthwise, then thinly slice crosswise. In a bowl, combine the chopped garlic, sliced carrots, diced onion, and sliced collard green stems. Halve the baguette.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels and place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the vegetables & start the soup:
3 Cook the vegetables & start the soup:

To the pot of reserved fond, add the prepared vegetable mixture and 1/4 cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until slightly softened. Add the sliced collard green leaves and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace, beans (including the liquid), and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the vegetables are softened. Turn off the heat.

Make the garlic toast:
4 Make the garlic toast:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toast in the oven 6 to 7 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a cutting board. Rub the cut sides of the toasted baguette with the whole garlic clove, then discard the clove. Halve each piece crosswise.

Finish the soup & serve your dish:
5 Finish the soup & serve your dish:

Add the cooked chicken to the pot of soup; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished soup with the garlic toast. Garnish the soup with the cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; leaving 1 clove whole, roughly chop the remaining clove. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Separate the collard green leaves from the stems; thinly slice the stems. Halve the leaves lengthwise, then thinly slice crosswise. In a bowl, combine the chopped garlic, sliced carrots, diced onion, and sliced collard green stems. Halve the baguette.

2 Cook the chicken:

Pat the chicken dry with paper towels and place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the chicken:
Cook the vegetables & start the soup:
3 Cook the vegetables & start the soup:

To the pot of reserved fond, add the prepared vegetable mixture and 1/4 cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until slightly softened. Add the sliced collard green leaves and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace, beans (including the liquid), and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the vegetables are softened. Turn off the heat.

4 Make the garlic toast:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toast in the oven 6 to 7 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a cutting board. Rub the cut sides of the toasted baguette with the whole garlic clove, then discard the clove. Halve each piece crosswise.

Make the garlic toast:
Finish the soup & serve your dish:
5 Finish the soup & serve your dish:

Add the cooked chicken to the pot of soup; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished soup with the garlic toast. Garnish the soup with the cheese. Enjoy!