Doni’s Storm Soup
Chicken stock, about 8 cups
1 large white onion, diced
3 garlic cloves, minced
4 tablespoons olive oil
Navy beans, about 1-lb., soaked overnight
Cooked, crumbled Italian sausage, about 2 cups
Shredded cooked chicken breast, about 2 cups
Ham, on the bone, whatever’s left
Fresh or dried oregano and thyme, to taste
Salt and pepper, to taste
Optional, leftover white wine, about ¾ of a bottle
In your largest pot, bring the chicken broth to a simmer.
Meanwhile, sauté the onions in olive oil until the onions are golden and translucent. Next add the garlic and sauté, being careful not to let the garlic burn (makes a bitter taste).
Dump all the other ingredients in the pot. Let simmer for as long as you like. Adjust seasonings and wine to your liking.
Top with any grated cheese that’s at risk of perishing without power.
Serve with thawed, heated bread.
Makes: A lot. When the power returns, you can freeze any leftovers – for the next storm.
