This semester has been absolutely hectic and my absence from blogging has been weighing on me. I apologize to those of you who follow and read my musings and recipes; hopefully this delightful and hearty soup will make up for my inability to keep more than a few plates spinning at the same time.
We’ve entered Autumn in the midwest; my favorite season. The air gets crisp and clean, the windows are open, and the sweaters have been unpacked. I love baking and cooking during this season, as it lends itself to some of my favorite recipes: roast chicken, shepherd’s pie, chicken noodle soup, lasagna and chili.
Recently I was craving the latter, but was also craving a change. Rather than go with the usual tomato-based chili with pinto, black, and kidney beans, I opted for simplicity: chicken thighs and cannellini beans.