Tuscan white bean soup

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Ingredients

• For the stock:
• Chicken carcass, including neck and scraps
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, quartered
• 5 sprigs parsley, including stems
• Small bunch of thyme
• 4 cloves smashed garlic
• 5 peppercorns
• 1 bay leaf
• For the soup:
• 1.5 tablespoons olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small onion, diced
• Pinch of red pepper flakes
• 6 cloves garlic, smashed and chopped
• 6 cups stock
• 3/4 cup white wine
• Thigh or leg meat with the bone in
• 2 15-ounce cans cannellini beans
• 3 ounces of baby spinach
• 1/2 cup Parmesan
• 1/2 cup chopped parsle

Preparation

Step 1

Preparation
In a large stockpot, add all stock ingredients and cover with water. Cook over high heat until it starts to bubble. Turn down to medium-low and cook for one to two hours, skimming occasionally. Strain. Season with salt to taste. Cool and skim off fat. If you want to skip this step, you can buy good-quality stock.
In a stockpot over medium-high heat, saute carrots, celery, and onions in olive oil until onions are translucent and carrots are tender. Add red pepper flakes and garlic and saute another few minutes. Add chicken thighs, stock, and wine and simmer over medium heat for 20 to 30 minutes. Remove thighs from pot and shred meat, discarding the bone, and return shredded meat to soup. Add beans, spinach, parsley, and Parmesan and simmer another five to 10 minutes.
To serve, top with Parmesan cheese, a little parsley, drizzle with a little truffle oil and serve with a crostini crouton.