Tuscan Chicken Soup

Ingredients:

• 8 thick slices sourdough bread
• 2 tbsp olive oil + extra for toasting bread
• 2 tablespoons salted butter
• 3 boneless, skinless chicken thighs, diced
• 1 small onion, diced
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 can (400 g) of canned tomatoes, diced
• 1 can (800 g) of tomato puree
• 4 cups lightly salted chicken broth
• 1 can (425 g) canned cannellini beans
• 1–2 tablespoons of honey
• 2 tsp chopped fresh oregano + whole sprigs for serving
• 1 jar (180 g) marinated artichoke hearts, drained
• 4 small balls of burrata

Preparation:

1. Preheat oven to 220°C (425°F). Lightly butter the bread on both sides and place on a baking sheet. Bake until golden brown, about 10 minutes.
2. In a soup pot, heat the butter and olive oil over medium-high heat. Once the butter is melted and hot, add the chicken, onion, and garlic and cook until the onion begins to brown and the chicken is barely cooked through, about 5 minutes.
3. Add the tomato paste and stir until well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey, and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors meld, about 10 minutes.
4. Cut the toasted bread into large pieces and line the bottom of 8 soup bowls. Add the marinated artichokes to the soup and stir. Ladle the soup over the bread. Top each bowl with half a burrata ball, a sprig of oregano, and a drizzle of olive oil.