I made this delicious, healthy soup last night and knew immediately I would need to share it. I’ve been using vinegar in my tomato dishes after my video broadcast with Chef Emeril Lagasse. He adds vinegar to his tomato soup, and holy tomatoes does it bring out the flavors.
My youngest daughter & I decided to call this recipe “Fiato Soup”. Yes, I’m a Fiato. I married an Italian and now I cook like one.
1 48 oz. white beans drained-rinsing not required (great Northern)
1 49.5 (large) can chicken stock/broth (salted)
1 chopped fresh tomato
1 14.5 can diced tomatoes (stewed is fine)
1/2 cup of your favorite sauce or tomato juice
1 tablespoon dried basil or rip up some fresh and toss in
1 tablespoon dried parsley or cut up some fresh and toss in
2 bay leaves (optional)
***SECRET INGREDIENT DON'T SKIP: 3-6 tablespoons of red garlic flavored vinegar or balsamic vinegar-add 3 at first and taste. If you need more...add it in.
S&P to taste
In a large pot saute olive oil, onion, and garlic for 5 minutes. Add remaining ingredients in order. Stir well, and let simmer until chicken is done. Take chicken out and set aside until it cools. Let soup cook an additional 20 minutes to release all flavors. When ready to eat, add chicken back into soup by pulling it apart into shreds with your hands. You can serve this over pasta, or we had crusty Italian bread on the side. Parmesan or pecorino Romano cheese make a yummy garnish. I hope you enjoy! The vinegar takes it over the top. Thanks, Emeril.
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