I have not even tasted it yet, but I can just tell it's going to be delicious by the fabulous aroma, colour and texture (ok, I have been slurping from my tester spoon). Inspired by one of my favourite Italian chefs, David Rocco, I dug through my pantry for complementary ingredients and created this this soup for a cold & wet spring afternoon.
In a dutch oven (or large pot) sauté 1 chopped onion with 3 cloves chopped garlic for 10 minutes, or until tender, on medium-low heat in 3 Tbsp olive oil. Toss in several sprigs of fresh rosemary. Stir in 3 chopped carrots and 3 chopped potatoes and continue to cook over medium heat for another 10 minutes.
Push vegetables to the parameter of the pot and add 2 chopped chicken breasts, cut into bite sized pieces. Spoon vegetables over raw chicken, cover pot and let cook for 15 minutes. Add 1 cup chopped Calabrese sausage and stir. Continue cooking until chicken is cooked through.
Add 1L of low sodium chicken stock and 2 cups mixed beans (cooked) and stir. Season with salt & pepper (and dried chillies if you enjoy a bit of spice).
Let simmer for 20 minutes or longer, as soup flavours tend to develop over time. Serve with crusty Italian bread. Godere!
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