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Chicken, vegetable and bean soup

with salsa verde

Serves 6

Preparation 10 minutes

cooking time 1 hour 15 minutes

Text and Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

4 tbsp extra-virgin olive oil
2 carrots, peeled, halved lengthways and sliced
3 celery sticks, peeled and thickly sliced
4 garlic cloves, peeled and sliced
2 leeks, trimmed and sliced
1 large white onion, peeled and diced
1 medium potato, peeled and diced
1 ripe tomato, peeled and roughly chopped
1 tbsp tomato paste
2 fresh bay leaves
3 fresh thyme sprigs
1 (about 1.2 kg) chicken
1 escarole lettuce (or alternative lettuce if unavailable), roughly chopped
juice and zest of 1 lemon
1 (200g) can haricot beans, drained
Salsa Verde
1 small bunch flat-leaf parsley, chopped
4 anchovy fillets, drained and chopped
1 tbsp capers, rinsed and chopped
1 small red chilli, deseeded and finely chopped
zest from ½ lemon
1 garlic clove, peeled and grated
140ml extra-virgin olive oil
1 tbsp red wine vinegar
To serve
crusty bread

Recipe

1To make salsa verde, place parsley, anchovies, capers, chilli, lemon zest and garlic in a bowl. Season with sea salt and freshly ground black pepper, add olive oil and red wine vinegar and combine well.

2Heat olive oil in a large saucepan over medium heat. Add carrots, celery, garlic, leeks, onion and potato and sauté for 10-15 minutes, stirring occasionally. Add tomato, tomato paste, bay and thyme and season generously with sea salt and freshly ground black pepper.

3 Add chicken and enough water to just cover. Turn heat up and bring to the boil. Lower heat and simmer for 45 minutes or until chicken is cooked. Turn off heat and transfer chicken to a bowl. Allow to cool before removing meat from bones. Discard bones. Shred meat into bite-sized pieces.

4Return chicken to saucepan, add escarole, lemon juice, lemon zest and simmer for 10 minutes or until escarole has wilted. Add haricot beans and cook for 5 minutes.

5 To serve, ladle the soup into large bowls and add a spoonful of salsa verde on top. Serve with crusty bread.

Wine Match

2016 Te Mata Cape Crest Sauvignon Blanc,
Hawke's Bay, A$35

Serving a table wine with soup can be fractious with a sherry the preferred option. However, the salsa verde brings a herbal note to this recipe and allows you to serve a savoury dry white. A simple savvy would be bowled over, a young semillon way too subtle. A mature semillon could work well, but a great option is this barrel-fermented sauvignon blanc that’s enlivened with 11% semillon and a dollop of sauvignon gris. The Cape Crest’s distinct umami flavours sit well with the haricot beans and the punchy salsa verde, leaving the wine’s brisk acidity to cleanse the palate. Don't over-chill the Cape Crest.