Chicken, Fennel and Escarole Soup
(Zuppa di Pollo, Finocchio e Scarola)
Ingredients:
1/4 cup extra virgin olive oil
1 and 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon fennel seeds
One 14 to 15-ounce can diced tomatoes in juice
8 cups chicken broth
1 head of escarole, cut into wide strips
Grated Pecorino Romano cheese
Directions:
Heat olive oil in large pot over medium-high heat.
Add chicken.
Sprinkle with salt, pepper, and oregano.
Mix in onions, celery, garlic, and fennel seeds.
Saute until vegetables begin to soften, about 4 minutes.
Stir in tomatoes.
Add broth; bring to boil.
Reduce heat to medium; simmer until vegetables and chicken are tender, about 15-17 minutes.
Add escarole; simmer until wilted, about 3 minutes.
Season with salt and pepper.
Ladle into bowls.
Serve, passing cheese separately. Makes 6 main-course servings.