Rosemary and Saffron White Bean Soup with Chicken Thighs

Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook slowly, stirring with a wooden spoon, until soft and golden — about 10 minutes. This is the foundation, like the base of a paella.

Add the minced garlic and cook 2 minutes more until fragrant but not brown. Stir in the paprika and cook 30 seconds to bloom the flavor.

Crumble the saffron threads into a small bowl, add a splash of hot broth, and let steep 5 minutes. Add the saffron infusion to the sofrito and stir well.

Season the chicken thighs generously with salt and black pepper. Nestle them into the sofrito and brown on both sides, about 4 minutes per side.

Pour in the chicken broth and bring to a gentle simmer. Tie the rosemary sprigs together with kitchen twine and add them to the pot.

Add the diced carrot and potato. Partially cover and simmer over medium-low heat for 20 minutes until the chicken is nearly cooked through and the vegetables are tender.

Add the drained white beans and continue simmering uncovered for 10 more minutes to meld the flavors. The soup should be hearty, not thin.

Taste and adjust seasoning with salt and pepper. Remove the rosemary sprigs and discard.

Serve in deep bowls with a wedge of lemon on the side. The bright lemon juice squeezed in at the table cuts through the richness beautifully.