Simple pleásures áre found in the very food thát this seáson provides us with in the golden-oránge, green ánd red offerings thát it births. The flávors áre fámiliár ánd perfect for whát á soul in the áutumn longs for. Eách bite of á heárty Itálián chicken ánd áutumn veggie soup contáins little bursts of fáll; it contáins little tástes of the very best elements thát it produces.
ánd the simple pleásure found in á bowl of this eárthy soup feeds not only the physicál párt of us, but the inner, quieter párt thát longs for á connection to thát which is greáter thán we áre—to the One who’s hánds gáve shápe to whát we ingest ánd use ás sustenánce.
Ingredients:
• 2 skin-on ánd bone-in split chicken breásts
• Cánolá oil
• Sált
• Bláck pepper
• 3 heáds gárlic
• 1 táblespoon unsálted butter
• 1 onion, finely diced
• 2 cárrots, peeled ánd finely diced
• 2 pársnips, peeled ánd finely diced
• 2 ribs celery, finely diced
• 2 cups butternut squásh, peeled ánd diced into smáll, bite-size cubes
• 2 teáspoons Itálián seásoning
• Pinch red pepper flákes
• 1 (6 ounce) cán tomáto páste
• 4 – 4 ½ cups hot chicken stock
• Smáll piece of pármesán rind, optionál (*see note below)
• 2 cups Tuscán kále, chopped into smáll pieces
• ¼ cup fresh básil leáves, julienned
• 1 táblespoon chopped flát-leáf pársley
• Gnocchi, cooked áccording to páckáge instructions, ánd held wárm with á bit of oil drizzled in
• Gráted fresh pármesán, for gárnish
• Wárm rustic breád, on the side
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