Food: Dinner Tonight – White Bean, Chicken, Squash Soup

Walked out of the house this morning at 5:30, headed to my commuter train, and I actually shivered. It was breezy and cold. Did I mention just how much I love this time of year? Well, I do. So, while on the train, I normally go over my to-do list, which of course includes dinner for the family, and considering the cold, although it will hit up to the 70’s mid-day, I know by dinner time it will dip down–just in time for a bowl of soup and toasted second day old Italian bread. This recipe is the perfect combination of ingredients and so easy to make and can be made with a crockpot as suggested.

INGREDIENTS

  • 2 tablespoons salted butter
  • 1 pound chicken breasts or thighs (use bone-in for additional flavor)
  • 2 shallots, thinly sliced
  • 4-6 cloves garlic, minced or grated
  • 4 ribs celery, chopped
  • 3 sprigs fresh thyme + 2 tablespoons thyme leaves
  • 2 sprigs fresh rosemary
  • 6 cups low sodium chicken broth
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup grated parmesan, plus 1 parmesan rind
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 1 can (14 ounce) white beans, drained
  • 1 bunch Tuscan kale, roughly chopped
  • juice of 1 lemon
  • 1 pound short cut pasta
  • 1 delicata squash, halved, seeded and cut into 1/4 inch half circles
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh sage  {more}

After dinner one of these French films is in order – from Netflix  

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