Even though it’s still quite warm here in Florida, Autumn still brings out the yearning for a cozy meal.  Join me won’t you in a pot of Chicken Soup?  I’m going away in a week, so it’s time to use up what ever veggies and things I have in the fridge and pantry.  This meal, along with a nice loaf of Italian bread, will make the perfect dinner tonight.

Saturday Chicken Soup with pasta, zucchini, bacon and white beans

“Chicken Soup with Zucchini, Bacon, Pasta and Beans”

1tbs Olive Oil

1 slice of thick Applewood bacon, chopped

1 tsp of red pepper flakes

1 small shallot

2 cloves of garlic

1 stalk of celery

1/2 cup white wine (whatever you’re drinking)

1 Carton (about 4 cups) organic chicken broth

2 tbs tomato paste

1 large tomato, diced

1 cup of shredded, cooked chicken (I used left over from a roast I made a couple of days before)

2 large zucchini, chopped into bite-sized chunks

Italian seasoning, salt & pepper to taste

1 can of white beans

1/2 cup of small pasta (such as ditalini)

Warm the olive oil in the pan, add the chopped bacon and saute bacon until just crispy, remove to paper towel to drain.  Remove most of the bacon oil with a spoon, leaving just a bit for flavor.  On low heat, add the red pepper flakes, shallots and garlic and stir, cooking until fragrant, about 2 minutes.  Add the celery and saute 2 minutes more.

Add the white wine and cook, deglazing the pan, about 4-5 minutes.  Add the chicken, stirring and coating with the shallot/garlic/celery mixture and saute about 3 more minutes.

Pour in the chicken broth, raise the heat so it will start to boil  Add the tomato paste and blend.  Toss in the diced tomato, zucchini, Italian seasoning and white beans.  Let it all come to a nice boil, turn down the heat to med-low and finally  add the pasta.  Let it simmer for 30-45 minutes, melding the flavors.  Check the seasonings, adding salt and pepper as desired. Simmer 5 minutes more, then serve with a nice chunk of Italian Bread.