2 cups chicken pieces
2 leeks, cleaned and sliced into half moons
2 carrots, peeled and thinly sliced
2 celery ribs, chopped
2 garlic cloves
1 can diced tomatoes
1 large potato peeled and diced into small cubes
2 cans cannellini beans, drained and rinsed
5 cups chicken stock
1 cup water, plus additional if needed
1 sprig rosemary, leaves striped, finely chopped
salt and fresh ground pepper, to taste
2 cups noodles or any small pasta
1 Tbsp sherry vinegar
In a large pot heat one tablespoon butter and olive oil. When hot, add the leeks, carrots, celery and garlic. Cook over medium heat until the vegetables soften. Add the can of tomatoes, chicken, potato, beans, chicken broth and water. Stir. Allow to simmer until the potato has started to soften. Add additional liquid if needed. Add the pasta and cook on medium until softened. Taste the broth. We found that the addition of a bouillon cube enhanced the flavor.
Add a splash of sherry vinegar and serve.