Kale, White Bean, and Chicken Soup

soup.jpg

Ingredients 

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2-3 cups kale, sliced into thin ribbons
  • 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3-4 cups shredded cooked chicken (or about 1 whole storebought rotisserie chicken to save time)
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
  • 1 cup zucchini, diced small (from about 1 medium zucchini)
  • 1 tablespoon lemon juice, optional (brightens up the flavor)

Preparation 

  1. Into a large stockpot or dutch oven, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  2. Add the kale and sauté for about 3 minutes, or until kale wilts and softens. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
  5. Add the zucchini, & optional lemon juice, and boil 1 to 2 minutes, or until the zucchini has softened.
  6. Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.