This Hearty Tuscan Soup is loaded with flavor and seasonal-survival immunity boosting ingredients.

We usually start our chicken bone broth with a leftovers from a store-purchased rotisserie chicken. Put the leftover bird in a stockpot and cover with water. Bring to a boil and then reduce to a simmer. Allow to cook for about 20-30 minutes, then turn off the heat and allow all to cool before refrigerating. When you’re ready to use, warm the broth, remove the bird and debone the meat. We’ve found that it’s a great immunity booster for sick pets, too.
Suggested wine pairings follow the recipe.

Soup made with bone broth and fresh veggies is the best way to strengthen your immunity and fight off winter colds and flu.

Cook Time:30 min
Prep Time:20 min
Total Time:50 min
Category:Soup
Yield:6-8 servings
Method:Stove top
Preparation
1. In a large stockpot or Dutch oven over medium heat, add EVOO and chopped onions, celery and carrots. Saute until veggies begin to soften, add garlic and saute another minute or two until fragrant. Saute diced pancetta or bacon in a small skillet, drain and set aside.

2. While veggies are cooking, drain and rinse one can of cannellini beans, set aside. In a food processor or blender, puree the second can of beans with its’ liquid, set aside. Once veggies are soft, add broth, diced tomatoes with juice, bean puree and drained beans, browned pancetta or bacon, Italian seasoning, miso and bouillon paste and Bay leaves. Stir together and simmer for 20 minutes. (A miso muddler makes easy work of measuring and stirring both miso and chicken bouillon paste. It looks like a small two-ended whisk. One end measures teaspoon and the other measures tablespoon. Check your local Asian market or an online marketplace.)

3. Once soup has simmered to meld flavors, add pasta, green beans, fish sauce, mushroom soy sauce and kale. Add shredded chicken or sausage, as desired. Simmer until pasta is al dente, about 8 minutes. Spoon into bowls and top with shredded cheese. Don't forget to remove the Bay leaves!
Ingredients
* 2 tsp Extra Virgin Olive Oil
* ½ cup chopped Onion
* ½ cup chopped Celery
* ½ cup chopped Carrots
* 4 cloves Garlic, chopped
* 4 cups Chicken Bone Broth
* 1 can (15 oz) diced Tomatoes
* 2 cans Cannellini Beans
* 3 oz Pancetta or Bacon, diced and browned
* 2 Tbsp Italian Seasoning
* 1 heaping Tbsp Shiro Miso (mild yellow)
* 1 - 2 Tbsp Chicken Bouillon Paste
* 2 Bay Leaves
* 8 oz Ditalini Pasta (or other small pasta)
* 1 can Italian cut Green Beans, drained
* 1 teaspoon Fish Sauce (or to taste)
* 1 Tbsp Mushroom Soy Sauce (or to taste)
* Ground Black Pepper (to taste)
* 12 - 16 oz chopped Kale Greens
* Parmigiano Reggiano or Romano cheese, shredded
* Optional, may use a combination:
* 2 cups cooked and shredded Chicken
* 2 cups diced, cooked Spicy Italian Sausage

Suggested Wines:

UNOAKED, MEDIUM-BODIED WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
New Zealand: Sauvignon Blanc

FULLER-BODIED, RICH WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

FRUITY, LIGHT-BODY RED

Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Beaujolais, Côtes du Ventoux, Gamay, Cinsaut, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan

SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Petite Bordeaux
Italy: Negromaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache