White beans - 1 can or 2/3 cup barley orgreen peas
Cherry tomatoes - 0.3 kg
Carrots - 1 pc (large)
Celery - 2 stalks
Potatoes - 2 pcs (large)
Savoy cabbage - 5-6 large
Onion - 1 pc
Olive oil
Rosemary - 1 sprig
Thyme - a small bunch
Freshly ground black pepper
Stale bread
Instruction
Place the chicken in a saucepan, add a little salt, cover with water, and simmer over medium heat for at least an hour until the chicken is fully cooked. Remove it from the broth and let it cool slightly. (Add the barley to the broth and let it simmer, if you chose this option.)
Place diced vegetables (potatoes, carrots, onions, and celery) in a heavy-bottomed saucepan. Add olive oil, salt, rosemary, and thyme (whole sprigs!), and quickly sauté over high heat. Then reduce the heat and simmer for 10 minutes. (If you chose the bean and cherry tomato option, add these ingredients to the saucepan after sautéing and simmer with the remaining vegetables. If you chose barley and peas, add the peas after sautéing and simmer with the other vegetables.)
Place the vegetables in the broth and cook for 10-15 minutes over low heat (the soup should simmer gently), then add the chopped Savoy cabbage or kale leaves and cook for another 10-15 minutes.
When the soup is cooked, you need to remove the rosemary and thyme and let the soup sit for 2 hours or more (preferably overnight).
Serve the soup hot. Place a few pieces of stale bread and some chicken in a bowl, and pour in the thick soup.