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–+ servings

Tuscan Kale Chicken White Bean Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 1 pound boneless chicken breast, cut into bite-size pieces
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried rosemary
  • 4 cups chopped kale
  • Salt and black pepper to taste
  • Grated parmesan, for serving
  • Lemon wedges, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
  • Add the chicken pieces to the pot. Cook for 6 to 7 minutes, stirring often, until the chicken is no longer pink on the outside.
  • Stir in the cannellini beans, chicken broth, and rosemary. Bring the mixture to a simmer. Season with salt and black pepper.
  • Add the chopped kale. Simmer for 8 to 10 minutes until the kale wilts and the chicken cooks through.
  • Ladle the soup into bowls. Top each serving with grated parmesan and a squeeze of lemon.

merknader

Simmer the soup a few extra minutes if you prefer a thicker broth, since the beans release starch as they cook. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the parmesan if you need a dairy-free version.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Knife, Cutting board