By Dane Feldman
Photo by Dane Feldman.
In continuing unofficial soup week, I am tackling a classic. It seems most people have their own recipe for escarole and white bean stew/soup, but this one contains chicken too.
What you’ll need:
2 lbs boneless chicken breasts, cubed
8 oz baby bella mushrooms
1 large bunch escarole
2 cups small white beans
3 cups small white bean juice
3 tbsp tomato paste
1 kung pao pepper
2 tsp garlic, crushed
1/2 large white onion
1 tsp Florida seasoned pepper
1/2 tsp dried basil
1/4 tsp Adobo seasoning
Preheat the oven to 350.
Cook the beans in advance and reserve the juice.
Spin wash, dry, and trim the escarole. Wash the mushrooms. Roughly chop the escarole and slice the mushrooms.
Chop the onion and the pepper. In a large pot, saute 1 teaspoon of garlic and half of the chopped onion in olive oil. Add in the pepper and cook until the onions are translucent. Stir in the chicken.
When the chicken is mostly cooked, set it in the oven to continue cooking.
Add in the second teaspoon of garlic to the pot and pour in another bit of olive oil. Stir in the rest of the onion. When the onion is translucent, stir in the escarole and let it cook down.
Then, mix in the mushrooms and stir well. Let it cook for another few minutes before pouring in the beans, bean juice, and tomato paste. Stir in the chicken and add the spices.
Cover and bring to a boil. Then, let simmer until you are ready to serve.