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whitebeansoup hashtag performance

Cozy comfort. Creamy, hearty, and flavorful. Simple ingredients shine. Delicious winter warmer. Healthy and satisfying. Easy weeknight meal. Italian-inspired. Budget-friendly. Trending recipe. Must-try.
White Bean and Farro Chicken Soup 🥣🍗 Ingredients: -olive oil -salt and pepper -4 boneless skinless chicken thighs -3 carrots peeled and diced -2 celery stalks diced -1 yellow onion chopped -8 garlic cloves minced -1 TBL fresh chopped rosemary -pinch of red pepper flakes -1/2 cup dry white wine -8 cups low sodium chicken broth -1 TBL roasted garlic better than boullion -1/2 cup farro (dry) -1 can of cannellini beans drained and rinsed -Parmesan cheese rind -2 bay leaves -For serving: grated Parmesan, pepper, drizzle of extra virgin olive oil Pat chicken thighs dry and liberally season with salt and pepper. To a Dutch oven over medium high heat, add a drizzle of olive oil. Sear chicken thighs for 3-4 minutes per side, or until a nice brown crust appears. Remove and set aside. To the same pot, add your onions, carrots, and celery. Reduce heat to medium. Add a pinch of salt and pepper and stir. Sauté for 5-6 minutes. Add pinch of red pepper flakes, garlic, and chopped rosemary. Stir. Once garlic is fragrant, about 1 minute, deglaze with white wine scraping up all of the brown bits on the bottom of the pot. Let fully reduce. Add chicken and all of the collected juices back to the pot. Add your chicken broth, roasted garlic better than bouillon, farro, Parmesan cheese rind, bay leaves, and another sprinkle of salt and pepper. Stir. Bring to a boil and then reduce to a simmer. Let simmer for 35-40 minutes or until the farro is fully cooked. While soup is simmering, blend cannellini beans with a splash of chicken stock in a food processor until smooth. Remove chicken, Parmesan cheese rind, and bay leaves. Chop chicken into bite sized pieces (I like to keep the chicken more chunky for this soup so I chop instead of shred). Add back to pot. Add puréed beans and stir. It’ll take a few minutes for the beans to fully dissolve, keep stirring. Once fully incorporated, let simmer for 15 minutes or until soup is slightly thickened. To serve, top with grated parm cheese, black pepper, and a drizzle of good olive oil. This soup makes EXCELLENT leftovers. It thickens even more and is delicious the next day. #soup #souprecipe #nancymeyerskitchen #healthyrecipes #farro #whitebeansoup
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White Bean and Farro Chicken Soup 🥣🍗 Ingredients: -olive oil -salt and pepper -4 boneless skinless chicken thighs -3 carrots peeled and diced -2 celery stalks diced -1 yellow onion chopped -8 garlic cloves minced -1 TBL fresh chopped rosemary -pinch of red pepper flakes -1/2 cup dry white wine -8 cups low sodium chicken broth -1 TBL roasted garlic better than boullion -1/2 cup farro (dry) -1 can of cannellini beans drained and rinsed -Parmesan cheese rind -2 bay leaves -For serving: grated Parmesan, pepper, drizzle of extra virgin olive oil Pat chicken thighs dry and liberally season with salt and pepper. To a Dutch oven over medium high heat, add a drizzle of olive oil. Sear chicken thighs for 3-4 minutes per side, or until a nice brown crust appears. Remove and set aside. To the same pot, add your onions, carrots, and celery. Reduce heat to medium. Add a pinch of salt and pepper and stir. Sauté for 5-6 minutes. Add pinch of red pepper flakes, garlic, and chopped rosemary. Stir. Once garlic is fragrant, about 1 minute, deglaze with white wine scraping up all of the brown bits on the bottom of the pot. Let fully reduce. Add chicken and all of the collected juices back to the pot. Add your chicken broth, roasted garlic better than bouillon, farro, Parmesan cheese rind, bay leaves, and another sprinkle of salt and pepper. Stir. Bring to a boil and then reduce to a simmer. Let simmer for 35-40 minutes or until the farro is fully cooked. While soup is simmering, blend cannellini beans with a splash of chicken stock in a food processor until smooth. Remove chicken, Parmesan cheese rind, and bay leaves. Chop chicken into bite sized pieces (I like to keep the chicken more chunky for this soup so I chop instead of shred). Add back to pot. Add puréed beans and stir. It’ll take a few minutes for the beans to fully dissolve, keep stirring. Once fully incorporated, let simmer for 15 minutes or until soup is slightly thickened. To serve, top with grated parm cheese, black pepper, and a drizzle of good olive oil. This soup makes EXCELLENT leftovers. It thickens even more and is delicious the next day. #soup #souprecipe #nancymeyerskitchen #healthyrecipes #farro #whitebeansoup
#whitebeans #greatnorthernbeans #crockpotdinner #crockpotmeals #easymeals #whitebeansoup
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#whitebeans #greatnorthernbeans #crockpotdinner #crockpotmeals #easymeals #whitebeansoup

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