Italian Chicken Soup with White Beans, Escarole and Ditalini

Saturday, November 6, 2010
Homemade Soup warms the soul? In our house it's not often enough, living in Florida, it's a pleasant change of pace. I love hearty soups, here is one we love it's very filling, add some grating cheese and it's the perfect meal on a cold evening! Hope you like it too!

Chicken legs, Escarole, Ditalini pasta, fresh Romano cheese make this a whole meal

Fresh Fennel


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.

Printable Recipe


  1. What a rich and tasty soup. It's really a great dish. Bye dear, have a good week end

  2. I love chicken thighs!!!!!!!!!!!! These make me drool.....

  3. Hi Claudia, i'm valerio!! Do you prefer that i write in english or italian? This time i 'll write in english. You have done very good recipe, good for cold winter night.
    Have a nice day. Valerio.

  4. This is a perfect soup for a MN eve. I am already craving Florida's warm weather. I never would ahve thought to add tomato nsauce - and it's just grand in the soup. Gives it depth. And loving those greens.

  5. delicious yummy soup thank you for linking

  6. This looks so healthy and hearty!! I love escarole and white beans, mmm.

  7. Claudia,
    Great addition with the fresh fennel, that adds an amazing flavor to this soup!

  8. Not many put escarole in their soup. My Nonno treated me to a very similar soup and I've been using this green ever since. Great addition to my favourite fennel too;o)

    Ciao for now,

  9. Chicken, cannelini, escarole and fennel!! Yum! That has got to be one hearty soup :)

  10. wow,claudia,a wonderful and delicious soup,amazing look,i'm drooling!

  11. Such a hearty and flavorful soup Claudia! I need to use fennel more often - love all these flavors you used!

  12. Yum! How did I miss this, Claudia? I just clicked on it from photograzing not knowing it was yours. It looks so nice...

  13. Wow I've never seen a soup recipe using chicken legs before! What a genius idea, as the bone adds so much wonderful flavor. I'm definitely going to have to try this


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