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- For chicken:
- 1 ½ lbs bone-in chicken (I used skin-on thighs and legs)
- 1 large leek, white and light green part thinly sliced, rinsed well
- 1 large carrot, peeled and cut into 1-inch chunks
- 1 large celery stalk, cut into 1-inch chunks
- 1 Turkish bay leaf
- 8 cups cold water
- For soup:
- 3 cups cooked navy beans with their cooking liquid (see headnote)
- 3 cups roughly chopped Escarole lettuce (about ½ a head)
- 1 (15-ounce) can diced tomatoes with their juices
- Salt, to taste
- Freshly ground black pepper, to taste
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