This savory medley of meats, beans, and vegetables is delicious, healthy, and satisfying. It’s hearty enough to stand alone as a main course, and pairs well with gluten-free garlic bread. This recipe is a favorite in my home, and I hope it will be loved in yours, too!
Put the chicken breasts in an 8”x13” (or similar) baking dish with 1 inch of water. Sprinkle ½ teaspoon of salt over the meat. Cover and bake at 325° for 45-60 minutes. Shred and put aside with residual broth.
Saute the Italian sausage pieces in an oil-coated skillet until slightly browned. Drain on paper towels and set aside. (Or bake the sliced sausage at 350° until cooked.)
Heat olive oil in a stock pot over medium heat. Saute the onions, garlic, and carrots for 5 minutes or until they “sweat.”
Add the canned tomatoes and chicken stock. Simmer uncovered for 10 minutes.
Add the zucchini, beans, cooked chicken and reserved broth, sausage, and spices. Simmer for 30 minutes, stirring occasionally.
Add the escarole--use less for veggie-phobes--and let simmer uncovered for an additional 5 minutes or until desired tenderness.
Serve immediately and enjoy! (This is when you’d add your sprinkle of cheese as an optional garnish.)