Everyone has their own version of this classic. Mine has lots of fennel, fresh rosemary and purple potatoes. When my boyfriend and I found ourselves feeling sick this weekend, it seemed the perfect time for chicken soup. And I'd been eyeing some nice purple majesty potatoes at the Eataly market this week. If you haven't cooked with purple potatoes, check them out for a few reasons: They're beautiful! The vibrant purple color inside and out makes for a gorgeous presentation. And they taste similar to your usual spud. Just a bit more earthy. So you can use them in any recipe you'd make with idaho potatoes or red skins. More importantly, if you're making soup because you're not feeling well, purple potatoes have six times the antioxidants of their paler cousins. I find them to be a bit more delicate though. Sometimes, in soup, they can become mushy if not cooked for the perfect amount of time. So I just cook them separately, chop them, and add when serving. Same goes for the spinach and pasta. Spinach is tastiest when lightly wilted, and it's easy to overcook. Pasta can also get mushy when added to soup. So wait to add these three when serving and you'll have a better result.
Add the first 12 ingredients here to a large pot, cover and cook on medium for an hour and a half, stirring every 20 minutes or so. Remove cover and reduce heat to low. Continue cooking for a half an hour. Add pasta, potatoes and spinach to bowls and ladle soup on top. Top with a sprinkle of fresh parmesan (and croutons/crackers, if you like). Serve with fresh, warm bread. Feel better :)

1 large fennel bulb and stalk, chopped, pulsed in food processor
3 cloves of garlic, chopped
2 large shallots, chopped
1 large, ripe tomato, chopped
3 cups sweet corn
5 baby portobello mushrooms, chopped
2 large carrots, chopped
4 tablespoons fresh rosemary, chopped
3 chicken breasts, cooked with rosemary, salt, pepper, chopped
4 strips of bacon cooked & crisped, chopped
12 cups low sodium, organic chicken broth
Few splashes of dry white wine
3 cups penne pasta, cooked (add when serving so it doesn't get mushy)
5-6 medium purple majesty potatoes, cooked, chopped (add when serving so they don't get mushy)
Couple cups of fresh baby spinach (add when serving so it doesn't overcook)
Sprinkle of fresh parmesan
5-6 garlic croutons or crackers
Salt and pepper to taste
Warm bread