Easy 30-Minute Kale, White Bean, and Chicken Soup

Easy 30-Minute Kale, White Bean, and Chicken Soup

 

 

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 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 storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

·         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)

DIRECTIONS:

1.    To 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.

2.    Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.

3.    ………………………………

4.    ……………………………………….

Full Directions: Click here