<html>
<br>
I forgot who, besides Elizabeth, wanted the recipe for the soup I brought
to the workshop this past Saturday. I thought I would just post it
here, so please excuse me if you are not interested.<br>
<br>
This is the recipe as it was printed; since I very seldom adhere to a
recipe, my changes will follow.<br>
<br>
<div align="center">
<b>Tuscan Chicken, Zucchini and White Bean Ragout<br>
<br>
</b></div>
2 tbls. olive
oil
1/2 C chopped onion<br>
2 cloves garlic,
sliced
2 C shredded rotisserie chicken<br>
2 C zucchini, cut into 1-inch
pieces
1 can (16 oz) white beans,<br>
(from 2 medium-size
zucchini)
drained (see tips) <br>
1 tbls heavy (whipping) cream
(optional)
1/2 tsp dried thyme or 1 tbls chopped<br>
salt and black
pepper
fresh thyme<br>
1/2 C pre-shredded Parmesan cheese (optional)<br>
<br>
1. Pour the olive oil into a 2-quart saucepan and heat over medium
heat. Add the onion and garlic and cook, stirring, until softened
but not brown, 2 minutes.<br>
<br>
2. Add the chicken and the zucchini and continue to cook, stirring,
until the zucchini softens, 3 to 4 minutes. Add the beans, cream
(if used), and thyme. Season the ragout with salt and pepper to
taste. Continue cooking until the beans are heated through and the
flavors are combined, 2 minutes or longer.<br>
<br>
3. Spoon the ragout into serving bowls and serve the parmesan on
the side.<br>
<br>
<b><u>TIPS<br>
<br>
</u></b>You can use any kind of beans that you prefer. Choose from
small white beans, navy beans, cannellini, or Great Northern beans.<br>
<br>
If you'd like the consistency of the Tuscan chicken to be more like a
soup, add a cup of chicken broth (canned is fine) along with the white
beans.<br>
<br>
<b>OK, here is my version.<br>
<br>
</b>I intended to make soup from the beginning so I aimed in that
direction; I was also doubling the recipe, sorta.<br>
1. I used my handy-do-everything 12 in. skillet for a saute pan for
the first part. I didn't measure the oil; I just poured the usual 3
to 4 inch puddle of oil I use to saute a cup of onions and some
garlic. I keep very small minced garlic in oil in the fridge all
the time so I added a couple of teaspoons of the garlic and since there
was only a smidgen left, I put it in also. <br>
<br>
2. I added the zucchini, about 3 cups, (which I had sliced in 1/4
in pieces and halved) and continued stirring for a while. Then I
added a whole can of chicken broth, stirred well then added the chicken
on top. I didn't have a rotisserie chicken so I just used a whole
baked chicken and didn't measure the amount although I am sure there was
more than 4 cups. When the chicken began to get warm, I
transferred everything to the crockpot and continued; I added 3 cans of
cannellini beans (undrained) about a 1/4 cup of cream with an extra
"gullop" as I poured it in. I added approximately 1 to 1
1/2 tsp. of dried thyme, stirred well then added 3 more cans of chicken
broth. I added the salt and pepper and heated til hot. I
didn't have any parmesan cheese so I didn't worry about it.<br>
<br>
My tips:<br>
<br>
The night before, I prepped the zucchini and pulled all the meat off the
chicken bones and shredded it. This took about an hour to do both,
but next morning it only took about 45 minutes to put the soup
together. In my opinion this is another one of those soups that
could be made from canned products, like at war.<br>
</html>