Traditional Chicken, Bean, and Vegetable Soup with Kalamata EVOO

Familiar and Complex | Serves 6 – 8

INGREDIENTS:

1/3 C Olive This! Kalamata Extra Virgin Olive Oil, divided

1 C sweet white onion, large dice

1 C celery, large dice

1 C carrot, large dice

4 C plain chicken stock (not unsalted)

½ t each of garlic salt, dried and crushed oregano leaves, coriander powder

1 t kosher salt (flakes, not fine)

½ t black pepper

2 cans Northern White Beans

½ C chopped fresh Italian leaf parsley

3 C shredded white meat from a rotisserie chicken

METHOD:

• In a large stockpot heat 5 T Kalamata EVOO until shimmering. Add the onion, celery, and carrot. Stir and cook until onions are transparent. Add the 4 C stock, the seasonings, and the salt and pepper. Reduce heat and keep on a low bubbling simmer, cover and cook for 25 minutes.
• Remove lid, add the 2 cans of white beans, with all the liquid in the can. Add about 3 T of the chopped parsley. Cook until the beans are as hot as the rest of the soup. Add the chicken and stir until hot. Do not boil it after you put in the chicken. Drizzle with a little more oil and serve.
• To serve, place a serving in the bowl, add a bit of cracked pepper, a flourish of parsley, and a dotting of the oil. (You don’t have to use all the oil, but don’t be afraid to be generous! It is so vegetal, clean, fresh, and balanced. It will galvanize the purpose of the entire dish!