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Chicken, Kale, and White Bean Soup

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 4 carrots, diced
  • 2 rib celery, diced
  • 2 cloves garlic, diced
  • 1 1/2 tsp dired oregano
  • 1 tsp dried tarragon
  • 1 tsp salt
  • 1/2 tsp freshly ground peppercorn
  • 1/4 tsp red pepper flakes
  • 3-4 cups cooked chicken, diced
  • 4 cups white beans, soaked
  • 1 bunch kale, thick stems removed
  • 10-12 cups chicken stock
  • Parmigiano-Reggiano, as desired

Instructions

  1. Add olive oil to stock pan over medium heat. Add diced carrots. Let sautés for 3 minutes.

  2. Add diced celery and diced onions to pot. Continue to sauté vegetables for another 3 minutes.

  3. Add diced garlic sauté for another 2 minutes. 

  4. Add cooked chicken, beans, chicken stock, herbs, and spices. Stir.

  5. Allow to simmer on medium low heat for 1 hour or more.

  6. Before serving, slice kale into thin ribbons and add to hot soup. 

  7. Taste soup and add additional salt and pepper as needed.

  8. Cook for an additional 10-15 minutes or until kale reaches desired tenderness.

  9. Serve topped with grated Parmigiano-Reggiano cheese.