Chicken, Bean & Kale Soup Recipe

Name: Chicken, Bean & Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups homemade or store-bought, low-sodium chicken broth; 2-3 tablespoons olive oil; 1 large onion, peeled and diced; 3 medium carrots, washed, peeled and diced; 3 large celery stalks, washed and diced; 1 medium potato, washed, peeled and diced; 2 cups kale, washed, chopped and loosely packed; 1/2 cup Italian parsley, chopped; 2-3 cloves garlic, minced; 1 1/2 cups Royal Corona, cassoulet or cannellini beans, cooked or canned, drained; 1 2- to 3-inch Parmigiano-Reggiano rind or 2-3 tablespoons grated Parmigiano-Reggiano; 1 bay leaf; 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped leaves); 1/2 cup white wine; 1 1/2 cups cooked chicken, cubed or shredded; salt and pepper to taste; Parmigiano-Reggiano, shredded, for garnish

Servings: persons

½ cups homemade or store-bought, low-sodium chicken broth
2-3 tablespoons olive oil
1 large onion, peeled and diced
3 medium carrots, washed, peeled and diced
3 large celery stalks, washed and diced
1 medium potato, washed, peeled and diced
2 cups kale, washed, chopped and loosely packed
1/2 cup Italian parsley, chopped
2-3 cloves garlic, minced
1 1/2 cups Royal Corona, cassoulet or cannellini beans, cooked or canned, drained
1 2- to 3-inch Parmigiano-Reggiano rind or 2-3 tablespoons grated Parmigiano-Reggiano
1 bay leaf
1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped leaves)
1/2 cup white wine
1 1/2 cups cooked chicken, cubed or shredded
salt and pepper to taste
Parmigiano-Reggiano, shredded, for garnish

1
If using dried beans, soak them overnight, drain, then cook until tender but not mushy. Measure the requisite amount. If using canned, drain, then measure 1 1/2 cups.
2
In a large skillet over a medium heat, add half the oil and fry chopped onions, celery, carrots and potatoes until softened and golden but not cooked through. Sprinkle with salt and pepper. Add to a stockpot, along with the chicken broth and bay leaf. Warm over a medium flame until simmering, then lower heat.
3
Add the remaining oil to the skillet and cook kale until lightly wilted on medium heat. Add parsley and garlic, cooking for another minute or two. Add to the stock pot along with the cooked beans and Parmesan rind, if using. If using grated Parmesan, save it until later.
4
Add extra salt and pepper to taste, plus thyme, basil, additional spices and wine. Cook for about 15 minutes or until the vegetables are soft and the flavors are well blended.
5
Stir in cooked chicken and grated Parmesan, if using, right before serving.
6
Ladle into bowls and top with additional Parmesan. Serve with a crusty bread (or crispy croutons), a green salad and vino!

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cups homemade or store-bought, low-sodium chicken broth, 2-3 tablespoons olive oil, 1 large onion, peeled and diced, 3 medium carrots, washed, peeled and diced, and more.

Yes, Chicken, Bean & Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Bean & Kale Soup

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