Easy 30-Minute Kale, White Bean, and Chicken Soup
This quick and easy 30-minute kale, white bean and chicken soup recipe by Averie Cooks my Annika found turned out delicious! The best way to make home cooking as healthy as possible is to use organic produce and free-range meats! With many of these ingredients being negative calorie foods, this soup almost uses more calories to burn up than you are consuming! This soup fills you up and is very healthy.
- 3 tablespoons olive oil2 cups sweet Vidalia or yellow onion, peeled and diced small (about
- 2 medium/large onions)1 cup celery, sliced thin (about 2 stalks)
- 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
- 4 garlic cloves, peeled and finely minced
- 64 ounces (8 cups) low-sodium chicken broth
- 3 to 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
- two 15-ounce cans cannellini beans, drained and rinsed1 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)
- In a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
- Add the a garlic and sauté for another 1 to 2 minutes.
- 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.
- Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
- 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.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.