It is actually soup season, even in the south!  This hearty soup has a nice rich stock and is filled with vegetables and protein from the two different kinds of beans.  You can choose canned beans or boil your own which is my preference. Making the homemade stock is an extra step in the process, but well worth it in terms of flavor.  If you have extra stock, you can always freeze it for up to 3 months in freezer and use it to cook your rice or for another soup.  You can also place it in an ice cube tray as a thinner for sauce.

Serves 6

Ingredients:

for stock:

  • 1 whole chicken (2-3  pounds)
  • 1 large yellow onion, quartered
  • 1 carrot, peeled
  • 1 celery stalk
  • 1 bay leaf
  • 5 sprigs fresh parsley
  • 3 garlic cloves, smashed
  • 1 tablespoon peppercorns
  • 1 1/2 tsp kosher salt

for soup:

  • 2 tablespoons olive oil
  • 2 leeks, thinly sliced and chopped
  • 4 cloves garlic, minced
  • 8 ounces button mushrooms, sliced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/4 cup red wine
  • 12 cups prepared chicken stock
  • 1 rind parmesan
  • 1 tablespoon tomato paste
  • 2 cups chopped fresh tomatoes (plum or Campari)
  • 2 tablespoons Italian seasoning (I love Penzey’s)
  • 15 ounces kidney or cranberry beans, presoaked
  • 15 ounces cannellini beans, presoaked
  • 8 ounces dried small elbow macaroni
  • 1 cup cut green beans
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 cup, chopped fresh parsley, garnish
  • fresh tomatoes, for garnish
  • kosher salt and pepper, to taste

Directions:

for stock:

Place the chicken, along with other ingredients in a large pot and add about 2 – 2 1/2 quarts (10-12 cups) of water (water should reach almost to the top of chicken) and bring to a boil. Cover the pot, reduce heat to a gentle simmer and let the stock continue to cook for about 40 minutes to an hour. Strain the entire contents of the pot through a colander and discard the solids. When the chicken is cool enough to handle, shred it off the bones in small pieces and save for the soup.

for soup:

 

Set a large 6 quart soup pot over medium heat (I love my enamel le creuset for this). Add the olive oil, leeks, garlic and tomato paste.  Sauté for 5-7 minutes until leeks are tender and softened.  Next add mushrooms, celery, carrots, Italian seasoning and rosemary. Sauté for an additional 5-8 minutes to soften the vegetables, stirring regularly.  Pour in red wine and allow it to evaporate.  Add presoaked beans, along with about 8 cups of stock, and parmesan rind.  Bring to a boil and then reduce heat to simmer for about 1 hour until beans are tender, adding additional stock as necessary.  Once beans are tender, add macaroni, green beans and reserved chicken, bringing to a simmer for another 5-8 minutes (If you are using canned beans, add them at the same time as the macaroni)  Before serving, remove parmesan rind.  Adjust seasonings to taste and garnish soup with fresh parsley and tomatoes.  Serve warm with bread and enjoy!