pastas & soups
CHICKEN, WHITE BEAN, AND ROSEMARY SOUP Makes about 3½ quarts This nod to chicken noodle soup is even more nourishing thanks to escarole and cannellini beans, but it still has that comfort factor that’ll warm up your soul. ½ pound dried cannellini beans3 tablespoons vegetable oil, divided3 cups coarsely chopped onion1½ cups coarsely chopped celery4 skinless bone-in chicken thighs (about 1½ pounds)2 skinless bone-in chicken breasts (about 1¼ pounds)2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided7½ cups water3 teaspoons chopped fresh rosemary, divided3 large carrots, peeled, cut lengthwise then crosswise into ¾-inch-thick pieces (about 2 cups)3 tablespoons fresh lemon juice3 cups chopped escarole (optional)Garnish: chopped celery leaves, ground black pepper 1. In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain. 2. In a…