Ingredients
- 2 stalk celery, chopped
- 2 stalk carrots, chopped
- 1 stalk onion, quartered
- 5 sprig parsley, including stems
- 4 clove smashed garlic
- 5 clove peppercorns
- 1 clove bay leaf
- 2 stalk celery, chopped
- 2 stalk carrots, chopped
- 1 stalk onion, quartered
- 5 sprig parsley, including stems
- 4 clove smashed garlic
- 5 clove peppercorns
- 1 clove bay leaf
- 1 1/2 tablespoon olive oil
- 2 tablespoon carrots, diced
- 2 stalk celery, diced
- 1 stalk small onion, diced
- 6 clove garlic, smashed and chopped
- 6 cup stock
- 3/4 cup white wine
- 3 ounce baby spinach
- 1/2 cup parmesan
- 1/2 cup chopped parsley
- 2 stalk celery, chopped
- 2 stalk carrots, chopped
- 1 stalk onion, quartered
- 5 sprig parsley, including stems
- 4 clove smashed garlic
- 5 clove peppercorns
- 1 clove bay leaf
- 1 1/2 tablespoon olive oil
- 2 tablespoon carrots, diced
- 2 stalk celery, diced
- 1 stalk small onion, diced
- 6 clove garlic, smashed and chopped
- 6 cup stock
- 3/4 cup white wine
- 3 ounce baby spinach
- 1/2 cup parmesan
- 1/2 cup chopped parsley
Preparation
Baking Directions:
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.
