Easy Kale, White Bean and Chicken Soup
| Servings |
Ingredients
- 3 T EVOO
- 2 cups sweet Vidalia or yellow onion peeled and diced small (about 2 medium/large onions)
- 1 cup celery sliced thin (about 2 stalks)
- 2 cups green cabbage sliced into thin ribbons (about 1/2 small head of cabbage)
- 4 garlic cloves peeled and finely minced
- 4 cups chicken broth
- 3 cups shredded cooked chicken
- 2 15-ounce cans cannellini beans drained and rinsed
- 1 T dried parsley
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- pieces 4 large leaves of kale torn into bite-sized(discard the center thick rib)
- 1 cup zucchini diced small (from about 1 medium zucchini)
- 1 T lemon juice optional (brightens up the flavor)
Ingredients
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Instructions
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
- Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
- Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately.
Recipe Notes
Adapted from Blog Lovin (www.bloglovin.com)