Left out parmesean cheese & rind but overall a very good recipe to have on hand to feed four hungry people plus I added yellow rice & green beans on the side for a very filling meal on a cold day to relax and watch the snow fall!!!??????
Easy to make but bland. I like natural flavors and don t like to over spice my food but this needed help. It needed more rosemary more salt and lacked a bit more of a punch. I had a feeling it would need more than what it called for so I added two cloves of chopped garlic - which didn t do much. I also used a hand blender to purée some of the stew as we like when it has that texture. We ended up drizzling some truffle oil on it - which we liked. Look it s ok and it s easy but it s not wow! I have to make that again.
This was horribly bland. I had to add a lot of salt and ultimately season it with these and oregano. The rosemary cabt carry this dish by itself. I won't make again. it was not comforting or savory. at all.
This turned out to be the best soup I’ve ever made! So delicious! I did not use a slow cooker or dry beans. 2 cans of beans in stead. I cooked the breasts in the broth with some onion and carrots, then discarded veggies. Added fresh veggies and cooked until tender while I shredded chicken. Added beans and chicken. I added a little water too because my broth was a bit rich. I forgot the lemon juice and didn’t have a parm rind so added a spoonful of parm when served. It was just so delicious! I will try slow cooker next time, it’s just not my go to kitchen tool.
This recipe is simple and delicious. To amp up the flavor of the soup just a bit, I added a bay leaf, some fresh thyme, 1 tsp. kosher salt, a few peppercorns, three large cloves of (minced) garlic, two (sliced) stalks of celery, and a 15 oz. can of (drained) diced tomatoes. The recipe yielded approximately four yummy quarts. Thank you!
Made this the other night and have been enjoying the leftovers. Used boneless skinless chicken but otherwise followed the recipe. Husband and I both agreed this would be added to the winter meal rotation as it s super easy for either of us to make.
What do they mean by soaked beans? Are you supposed to soak them overnight or just rinse them? Seems overkill to soak them overnight and then slow cook for 7 hours. Also would be more than 15 minutes prep.