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This cozy Kale, Chicken, and White Bean Soup is a nice alternative to traditional chicken soup. It’s make with healthy kale, white beans, and rotisserie chicken for an easy, rustic style soup!
Summer had its last last hurrah a couple weeks ago. It went from the 90s to the 50s in a matter of a day! That 50 degree day was my idea of perfect fall weather – cold, rainy, and gloomy. It was great weather for curling up in a cozy sweatshirt, watching movies, and making soup! And nothing is more perfect for a chilly fall day like a big bowl of chicken soup!
Last year, I had made a Kale, Chicken, and White Bean Soup out of a bunch of veggies and leftover rotisserie chicken I had in the fridge. It was so good that I immediately jotted the ingredients down in the notes app of my phone. I had planned on sharing it on the blog, but for whatever reason, it didn’t happen.
Well, you can thank that chilly day a couple weeks ago for reminding me of this recipe! I couldn’t wait to make it again! So I picked up ingredients when I went food shopping and made a big ol’ pot of Kale, Chicken, and White Bean Soup. It’s a sophisticated chicken soup that’s healthy and hearty.
I don’t know about you, but I love a big, bulky soup! I want to grab a spoonful of veggies and protein in every bite instead of fishing for it in a bowl of broth. Now, I have nothing against broth. It’s soothing against your throat and warms you up. But I want a soup that’s going to fill me up, as well as warm me up!
The soup starts with sauteed onion and garlic. Then, I added in vegetable broth (I prefer it over chicken broth), shredded chicken, kale, and chopped red pepper. My secret ingredient to a perfect soup like this is a Parmesan cheese rind. The rind softens up and adds amazing flavor to soups!
The cheesemonger wasn’t around when I went searching for a small wedge of Parmesan (I’m not mad about having a bigger wedge a use). But check the cheese section of your local Whole Foods for smaller wedges and rinds. It’s a budget-friendly way to add a lot of flavor to your soup!
- 2 tbsp. extra virgin olive oil
- 3/4 cup onion, chopped
- 2 cloves garlic, chopped
- 1 bunch kale, cleaned with stems removed and torn into pieces
- 2 - 32 oz. containers vegetable or chicken broth
- 1 rotisserie chicken, skin removed and shredded
- 15 oz. can cannellini beans, rinsed and drained
- 1 small red bell pepper, diced
- 1 Parmesan cheese rind
- 1/2 tbsp. Italian seasoning
- Salt and pepper, to taste
- Pinch of red pepper, optional
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Add the onion and garlic to the pot. Cook until the onion has softened and the garlic becomes fragrant, about two minutes.
- Add the kale and cook until it softens and becomes a brighter green.
- Carefully pour in the broth and increase heat to medium-high.
- Add the chicken, cannellini beans, diced red pepper, Parmesan rind, and seasonings. Stir to combine.
- Bring the soup to a boil. Then, lower it to a simmer.
- Cook soup for at least 30 minutes. Then, spoon into bowls and serve with Parmesan cheese.
The first time I made this soup, I made it in my slow cooker. It worked like a charm! Obviously, or I wouldn’t be sharing this recipe a year later! Just add everything to the slow cooker and set it for low for 8 hours. So easy!
This soup also freezes really well! Perfect since it makes a big batch and my husband’s not much of a soup eater. So I froze it in portions and thawed it out when I wanted to have it for lunch.
I’m so glad that soup season has returned! This soup will definitely be on rotation from now and all throughout the winter months. While traditional chicken soup is all well and good, this chicken soup is a rustic and cozy alternative when you want something a little different.
Did you make this soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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