Description
Comforting homemade soup recipe filled with chicken, healthy kale, hearty white beans in a chicken stock base. Made with creamy Parmesan, and gluten free.
Ingredients
Units Scale
- 2 Tablespoons olive oil
- 1 large onion (finely chopped)
- 2 medium cloves garlic (finely chopped)
- 2 cans white cannellini or great northern beans (drained)
- 3 medium carrots (peeled and chopped)
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 10 cups chicken broth or stock
- 2 1/2 cups cooked chicken (chopped)
- 1 Parmesan cheese rind
- 1 dried bay leaf
- 1 bunch Kale (stems removed, cut into bite sized pieces)
Instructions
- In a 5-8 qt stock pot or dutch oven, heat the olive oil. over medium heat. Add the onion; cook for about 8 minutes, or until the onions are soft and translucent.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the white beans, carrots, oregano, parsley, salt, and pepper. Add the chicken broth, chicken, Parmesan rind and bay leaf.
- Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Discard bay leaf. Toss in the kale, a handful at a time.
- Simmer for an additional 10-15 minutes.
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American