The United States Declaration of Independence states “… that all men are created equal.” Nobody can boast that soups share the same designation as humans, as most of us can recall some lackluster experiences with unappealing bowls. Joanne Gotto comes to the rescue of residents tired of wretched creations by sharing her recipe for White Bean, Kale, and Chicken Soup.
The inhabitant of the 1300 block of Morris Street noted the offering, which makes four to six servings, has won the acclaim of her family. Strive for equality with her kin, and raise your spoons to the East Passyunk Crossing dweller’s generosity. ■
Ingredients:
32 ounces of chicken broth
1 can of white cannelloni beans, drained, or use fresh beans that have been softened
3 cups of fresh baby kale, coarsely chopped
3 or 4 carrots, thinly sliced as coins
3 or 4 ribs of celery
1 medium yellow onion, chopped
1 boneless chicken breast, steamed and shredded
1/3 cup of Acini de pepe pasta
A small amount of unground mixed peppercorns
2 to 3 ounces of quality olive oil
Directions:
Heat the olive oil in a pot, and add the onion, stirring until just soft. Add the carrots and the celery, and stir until well covered with the oil and slightly fragrant.
Add the kale, and again stir until soft. Add the broth, the chicken, and the pasta, and bring to a boil. Set on low for about an hour, and toss in the peppercorns, skimming them off before serving.
Photo by Joanne Gotto
