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–+ servings

Tuscan Kale White Bean Chicken Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound bone-in, skin-on chicken thighs
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups water
  • 2 tablespoons olive oil
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 4 cups chopped kale
  • Salt and pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
  • Add the chicken thighs, bay leaf, and water. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the chicken is fully cooked.
  • Remove the chicken from the pot. Shred the meat and discard the bones and skin. Return the shredded chicken to the pot.
  • Stir in the cannellini beans and kale. Simmer uncovered for 8 minutes until the kale wilts. Season with salt and pepper.

merknader

Remove the bay leaf before serving. The kale softens quickly once added, so avoid overcooking it if you prefer more texture. Leftovers thicken slightly in the fridge, which makes the soup even heartier when reheated.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife