If you’re craving a comforting bowl that warms the soul and nourishes the body, the Chicken Kale White Bean Soup with Parmesan Shavings Recipe is an absolute winner. This soup combines tender shredded chicken, hearty white beans, and vibrant kale in a flavorful broth enriched with Parmigiano Reggiano. It’s the perfect balance of rustic and refined, easy to make yet impressively satisfying. Whether it’s a chilly evening or you simply want to enjoy something wholesome, this recipe delivers on taste, texture, and vibrant color in every spoonful.
Ingredients You’ll Need
Keeping this soup simple yet flavorful comes down to using fresh, essential ingredients that each bring something special to the table. The wholesome vegetables add depth, the beans contribute creamy texture, and the chicken and Parmesan elevate it into a hearty meal.
- Olive oil: Provides a rich base for sautéing and adds a subtle fruity flavor.
- Onion (chopped): Adds sweetness and aromatic depth when cooked gently.
- Carrots (chopped): Bring a natural sweetness and lovely orange hue to the soup.
- Garlic (minced): Offers a warm, fragrant punch that enhances every bite.
- Diced tomatoes (undrained): Introduce tangy juiciness and vibrant color for a balanced broth.
- Great northern beans (drained and rinsed): Add creaminess and plant-based protein, making the soup filling.
- Salt: Enhances all the flavors and balances the natural sweetness.
- Pepper: Adds a gentle spice and complexity to the flavor profile.
- Italian seasoning: Blends herbs like oregano and basil for a fragrant, Mediterranean touch.
- Chicken broth: The heart of the soup, providing rich, savory body.
- Cooked shredded chicken: Adds lean protein and satisfying texture.
- Parmigiano Reggiano rind: Infuses the broth with a deep umami goodness.
- Kale (chopped into bite-size pieces): Brings vibrant color, earthy flavor, and a boost of nutrients.
- Parmigiano Reggiano shavings: Garnish with these to deliver a creamy, salty finish that makes each spoonful special.
How to Make Chicken Kale White Bean Soup with Parmesan Shavings Recipe
Step 1: Sauté Onions and Carrots
Start by heating olive oil in a large pot or dutch oven over medium heat. Add the chopped onions and carrots, cooking them for about 8 minutes until the onions become soft but not browned. This step is crucial because it creates the flavorful base with a mellow sweetness and tender texture that will carry through the entire soup.
Step 2: Add Garlic for Aroma
Next, stir in the minced garlic and cook for just about a minute until it becomes fragrant. Garlic is one of those magical ingredients that infuses warmth and depth, and adding it at this point ensures it releases its full aroma without turning bitter.
Step 3: Incorporate Tomatoes and Beans
Pour in the diced tomatoes with their juices along with the rinsed white beans. Then season with salt, pepper, and Italian seasoning. Bring the mixture to a boil to combine the bold flavors and start building that rich, hearty broth we all love in a good soup.
Step 4: Add Broth, Chicken, and Parmesan Rind
Once boiling, add the full 8 cups of chicken broth, the shredded cooked chicken, and the Parmigiano Reggiano rind. That rind is the secret weapon here — it deepens the broth’s flavor with a beautiful, savory complexity that makes this soup wonderfully satisfying.
Step 5: Simmer and Add Kale
Reduce the heat to a gentle simmer and let the soup cook for 20 to 30 minutes. Gradually add the chopped kale, about one cup at a time, stirring it in until you reach your preferred ratio of greens to broth and beans. This slow simmer softens the kale perfectly without losing its vibrant color and nutrients.
Step 6: Final Simmer and Season to Taste
Let the soup simmer for an additional 10 to 15 minutes to marry all the flavors. Taste and adjust the seasonings if needed, adding extra salt or pepper to suit your palate. Remove the Parmesan rind before serving to avoid overpowering any spoonful.
How to Serve Chicken Kale White Bean Soup with Parmesan Shavings Recipe
Garnishes
To take this soup to the next level, don’t skip the Parmesan shavings on top. They melt slightly when placed on the hot soup, adding a luscious, creamy finish that perfectly complements the tender chicken and hearty beans. A sprinkle of freshly cracked black pepper or a drizzle of extra virgin olive oil can also brighten each bowl beautifully.
Side Dishes
This soup is a complete meal, but pairing it with some crusty artisan bread or garlic toast makes it feel even more special. A simple green salad with a zesty lemon vinaigrette contrasts nicely with the richness of the soup, balancing the meal perfectly for a cozy lunch or dinner.
Creative Ways to Present
Consider serving the Chicken Kale White Bean Soup with Parmesan Shavings Recipe in charming soup crocks or rustic bowls, topped with a sprig of fresh herbs like thyme or parsley for an inviting look. You can also serve the Parmesan shavings on the side, allowing guests to customize their garnish experience.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, simply warm gently on the stove to preserve the lovely textures and flavors.
Freezing
If you want to make this soup a meal prep favorite, it freezes beautifully. Freeze in portion-sized airtight containers for up to 3 months. Just remember to leave out the Parmesan shavings before freezing and add fresh ones after reheating.
Reheating
Reheat the soup over low to medium heat on the stovetop, stirring occasionally until heated through. Avoid high heat to prevent the kale from getting too soft and the broth from losing its fresh taste. Add your Parmesan shavings just before serving for that delightful final touch.
FAQs
Can I use other types of beans instead of great northern beans?
Absolutely! Cannellini or navy beans are excellent substitutes and will maintain the creamy texture that complements the chicken and kale beautifully.
Is it necessary to use a Parmesan rind in the soup?
While optional, the Parmesan rind adds a wonderful depth of umami flavor and richness to the broth that would be hard to replicate otherwise. If you don’t have one, you can increase the amount of shredded or shaved Parmesan.
Can I make this soup vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or some hearty mushrooms to boost the protein and texture.
How do I prevent kale from getting too tough in the soup?
Adding the kale near the end of the cooking process and simmering it just long enough to soften but retain its bite ensures a perfect balance of texture and flavor.
What’s the best way to shred cooked chicken for this recipe?
The easiest way is to use two forks to pull apart cooked chicken breasts or thighs into bite-sized, shredded pieces. It integrates seamlessly into the soup and makes every spoonful satisfying.
Final Thoughts
There’s something truly special about a soup that feels like a warm hug on a cold day, and the Chicken Kale White Bean Soup with Parmesan Shavings Recipe fits that description perfectly. With its blend of tender chicken, savory beans, vibrant kale, and rich Parmesan, it’s a recipe you’ll want to come back to again and again. So grab your pot, gather your ingredients, and give this beloved soup a try—you might just have found your new favorite go-to comfort food!
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Chicken Kale White Bean Soup with Parmesan Shavings Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
A hearty and nutritious Chicken Kale White Bean Soup featuring tender shredded chicken, nutrient-rich kale, creamy great northern beans, and savory Parmigiano Reggiano shavings. This comforting soup is seasoned with Italian herbs and simmered to perfection in a flavorful chicken broth, making it a perfect warm meal for any day.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 medium carrots, chopped (about 2 cups)
- 5 cloves garlic, minced
Beans and Tomatoes
- 1 28-oz can diced tomatoes, undrained
- 2 15-oz cans great northern beans, drained and rinsed
Seasonings and Broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups chicken broth
Protein and Greens
- 2 cups cooked and shredded chicken
- 6–8 cups kale, chopped into bite-size pieces
- 1 rind Parmigiano Reggiano cheese
Garnish
- Parmigiano Reggiano shavings
Instructions
- Sauté Vegetables: In a very large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots and cook for about 8 minutes, stirring occasionally until the onions are soft and translucent but not browned.
- Add Garlic: Stir in the minced garlic and cook until fragrant, approximately 1 minute, taking care not to let it brown to avoid bitterness.
- Add Tomatoes and Beans: Pour in the undrained diced tomatoes and add the drained, rinsed great northern beans. Season with salt, pepper, and Italian seasoning. Bring the mixture to a boil.
- Add Broth, Chicken, and Cheese Rind: Add the 8 cups of chicken broth, the shredded chicken, and the Parmigiano Reggiano rind to the pot. Stir well to combine.
- Simmer Soup: Once the soup returns to a boil, reduce the heat to a simmer. Let it cook uncovered for 20 to 30 minutes to allow flavors to meld and the cheese rind to infuse the broth.
- Add Kale: Gradually add the chopped kale, one cup at a time, stirring after each addition until you achieve a desirable amount of greens in the soup.
- Final Simmer and Seasoning: Continue to simmer the soup for an additional 10 to 15 minutes, allowing the kale to soften. Remove the Parmigiano rind and adjust seasonings to taste.
- Serve: Ladle the soup into bowls and garnish with thin slices or shavings of Parmigiano Reggiano cheese. Serve hot and enjoy.
Notes
- For a richer broth, consider simmering the soup longer after adding the Parmigiano rind to extract more flavor.
- Use fresh kale for best texture and flavor; remove tough stems before chopping.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, substitute vegetable broth and omit the chicken and cheese rind.
- Adjust salt carefully as the Parmesan rind and cheese shavings add saltiness.
