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
Scale
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.
