INGREDIENTS
1
Chicken breast (about 2 pounds), whole bone-in skin-on
1 lb
Prosciutto
6 cups
Basil, fresh leaves
1/2
bunch Basil, fresh leaves
1 1/2 cups
Beans, cooked
2
Carrots, small
1/4
Fennel, medium bulb
3
Garlic cloves
1 cup
Kale
2 cups
Spinach or swiss chard
1 28 ounce can
Tomatoes
1
Yellow onion, medium
1
Broth
1
Soup
4 cups
Vegetable broth
1 cup
Carnaroli or arborio rice
1/2 tsp
Black pepper, freshly ground
1 tsp
Celery seeds
1 tsp
Fennel seeds
1/2 tsp
Kosher salt
2
Peppercorns, whole white
2 tbsp
Grapeseed oil
2 tbsp
Olive oil, extra-virgin
1
Parmigiano-reggiano cheese
8 cups
Water