Jul 14 2026
Restaurants›ATOMIX›Smyth | 10. 2025 Recipe

Smyth | 10. 2025 Recipe

Inspired by ATOMIX
Time55m
Serves4

Make Smyth | 10. 2025 Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Olive oil & aromatics

Vegetables & beans

Proteins & stock

Seasoning & finish

Method

Olive oil & aromatics

  1. 1

    Warm the fats

    In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts and begins to foam, about 1–2 minutes.

  2. 2

    Sweat the aromatics

    Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and just starting to brown at the edges, about 6–8 minutes. Add the minced garlic, chopped thyme, and bay leaf and cook for 1 minute until fragrant.

Vegetables & beans

  1. 3

    Build the vegetable base

    Add the diced carrots and celery to the pot and cook, stirring, for 4–5 minutes until they begin to soften. Add the diced potatoes and continue to cook for 3 minutes, stirring to coat with the aromatics.

  2. 4

    Add beans

    Stir in the drained cannellini beans, coating them in the pan flavors. Cook together for 1 minute to warm the beans through.

Proteins & stock

  1. 5

    Brown the chicken

    Push the vegetables to the edges of the pot to create space in the center. Increase heat to medium-high and add the chicken pieces in a single layer. Let them sear without moving for 2 minutes, then stir and cook until lightly browned but not fully cooked through, about 3–4 minutes total.

  2. 6

    Deglaze & simmer

    If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 1–2 minutes. Add the chicken stock, bring the pot to a simmer, then reduce heat to medium-low. Cover and simmer gently until the potatoes are tender and the chicken is cooked through, about 15–18 minutes.

Seasoning & finish

  1. 7

    Add greens & final seasoning

    Remove the lid and stir in the chopped kale. Season with salt, black pepper, and smoked paprika. Simmer uncovered for 3–5 minutes until the kale wilts and the soup tastes cohesive. Taste and adjust seasoning as needed.

  2. 8

    Zest, cheese & herb finish

    Turn off the heat. Stir in the lemon zest, grated Pecorino (reserving a tablespoon for serving), and chopped parsley. Let the soup sit for 2 minutes to meld the flavors.

  3. 9

    Serve

    Ladle the stew into bowls, sprinkle with the reserved grated cheese and additional parsley if desired. Serve warm with crusty bread.

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