Chicken, Artichoke, and Cannellini Bean Spezzatino

Name: Chicken, Artichoke, and Cannellini Bean Spezzatino
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 4 ounces pancetta, cut into 1/4-inch pieces; 2 medium carrots, peeled and cut into 1/2-inch pieces; 2 celery stalks, thinly sliced; 1 onion, diced; 3 garlic cloves, halved; 1 teaspoon salt, or more to taste; 1 teaspoon freshly ground black pepper, or more to taste; 2 (14-ounce) cans low-sodium chicken broth; 1/2 packed cup fresh basil leaves, chopped; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 1 bay leaf; 2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total); 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces; 1 (15-ounce) can cannellini beans, rinsed and drained

December 20, 2011

Spezzatino is an Italian vegetable stew that has meat in it. This one boasts small bites of chicken and a sprinkle of crunchy pancetta. I love artichokes, so I add them, along with the beans, to make this soup a meal.

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