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Nick Sandler
Course Soup


  • 4 cups chicken stock
  • 4 boneless skinless chicken thighs, cut into approx. 1/2-inch dice
  • 3 stalks celery thinly sliced
  • 2 medium carrots peeled and diced
  • 1 medium red bell pepper diced
  • 2 cups cherry tomatoes cut in half
  • 2 tablespoons tomato paste
  • 5 sage leaves finely chopped
  • 1 teaspoon finely chopped rosemary
  • 2 sprigs of thyme finely chopped
  • 1 can 14-ounces of cannellini beans
  • Salt and freshly ground black pepper
  • Shaved parmesan optional, to serve


  • Put all the ingredients, apart from the bean and salt and pepper in a large saucepan. Simmer for 30 minutes until soft and meltingly good.
  • Add the beans and season. At this point you can stir it up so that the bean mush incorporates into the broth, giving it more body.
  • Serve topped with shaved Parmesan if you wish.