Ingredients
-
2 lbs bone-in chicken parts (remove skins if desired)
-
1 tablespoon extra virgin olive oil
-
1 medium onion, peeled and cut into chunks
-
3 carrots, diced
-
5 cloves garlic, chopped
-
4 ounces Canadian bacon, diced
-
2 tablespoons balsamic vinegar
-
1 cup dry white wine
-
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, drained and rinsed (or 4 cups fresh cooked)
-
2 teaspoons chopped fresh rosemary
-
2 cups chicken broth
-
salt & freshly ground black pepper
Instructions
- Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
- Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
- Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
- Season with salt and pepper and ladle into soup bowls.