|Chicken legs, Escarole, Ditalini pasta, fresh Romano cheese make this a whole meal|
6 to 8 Chicken Drumsticks
1/2 cup chopped fresh fennel
1 head of escarole boiled , cleaned and drained ( cut end of stalk off, wash boil and chopped)
1 cup sliced carrots
1 celery stalk chopped
1 4 oz can of tomato sauce
1 32 oz size can of chicken broth low sodium no fat
2 cans or 2 cups of fresh white beans either cannelini or great northern rinsed
1/2 teaspoon each garlic powder, oregano and basil
3 tablespoon chopped fresh Italian parsley
salt and pepper to taste
In a large saucepan fill with water, boil chicken legs and escarole together, till chicken is almost cooked and escarole is tender. Drain and rinse with cold water. (I don't use these to make the chicken broth, as I used skinless legs, and preboil so not to get all the scum in the soup) Of course it will continue cooking the legs in the soup. The canned chicken broth makes a richer broth when combining the legs with skin on them. Either way work well, I just like to make my seperate for clearer soup.
In a clean saucepan add the canned chicken broth, herbs, cooked chicken legs left whole, escarole, celery, carrots, sliced fennel, small can of sauce and beans. Cook vegetables until they are soft, around an hour.
In a small pan of water boil 2/3 cup of ditalini, or other pasta of choice for around 10 minutes. Drain and add to soup. You can take the chicken off the bone and put that back into the pot or serve the legs whole. Top with grated Romano cheese.