Temia

For the Soup: 1 onion, chopped 2 carrots, sliced 1 small fennel bulb, thinly slices 2 garlic cloves, chopped 6 c. chicken stock 1 28-oz can diced tomatoes 1 15-oz can kidney beans, rinsed 2 tsp. dried basil 2 tsp. dried oregano 1 bay leaf Kosher salt black pepper to taste 4 bone-in chicken thighs, skin removed 2/3 c. quinoa, rinsed 1/2 bunch kale, thick stems discarded and leaves torn 6 oz. green beans, trimmed and havled For the Garlicky Herb Sauce: 1 c. fresh flat-leaf parsley 1 c. fresh basil 1 garlic clove 1 tbsp. fresh lemon zest 1/3 c. extra-virgin olive oil 1/4 tsp. red pepper flakes Kosher salt black pepper Directions: 1. Combine onion, carrots, fennel, garlic, stock. tomatoes, beans, basil, oregano, bay leaf, and 1/2 teaspoon each salt and pepper in a 6-quart slow cooker. Top with chicken. Cover and cook until vegetables are tender and chicken is cooked through, on low for 7 to 8 hours or high for 4 to 5 hours. 2. Discard bay leaf. Remove chicken, discard bones, and shred meat; return to the slow cooker. 3. Stir in quinoa, kale, and green beans. Cover and cook until quinoa is tender, 30 to 40 minutes. Season with salt and pepper. 4. Make the Garlicky Herb Sauce: Pulse parsley, basil, garlic, lemon zest, olive oil and red pepper flakes in a food processor until finely chopped, 15 to 20 times. Season with kosher salt and black pepper.

Note, this recipe is notorious with its highly perishable fresh ingredients. Tread lightly here.