Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 1 lb boneless chicken (cut into small bites)
  • Kosher salt and black pepper
  • 2 medium yellow onions (chopped)
  • 3 garlic cloves (minced)
  • 1/2 tsp red pepper flakes (more for later)
  • 3/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp dry rosemary
  • 2 15- oz cans white beans (drained and rinsed, smash contents of 1 can for texture)
  • 8 cups low-sodium broth (chicken or vegetable broth will work here)
  • 8 oz kale leaves (cut into 1/2 inch strips (no thick stems))
  • 2 inch piece Parmesan cheese rind
  • 1 to 2 tsp fresh lemon juice

Instruction

  • In a large pot, heat 2 tbsp extra virgin olive oil. Add the chicken. Cook, tossing regularly until browned (about 5 to 7 minutes). Season with kosher salt and black pepper. Transfer the chicken to a side plate for now.
  • In the same pot, add onions and saute for about 4 minutes over medium heat, tossing regularly until softened (if needed, add a little more extra virgin olive oil.) Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir to combine. Cook, stirring regularly, for 30 seconds to 1 minute over medium heat (watch to make sure the garlic does not burn.)
  • Return the chicken to the pot, add the white beans (both the whole and smashed beans), broth, kale, and cheese rind.
  • Raise the heat and bring to a boil for 5 minutes (make sure to skim any foam that bubbles up on top.)  Turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breath. Cook for 25  minutes or until everything is cooked through and the kale softens to your liking.
  • Remove the cheese rind. Test and adjust seasonings, adding more of any of the spices used to your liking.
  • Finally, stir in the lemon juice. Transfer to serving bowls and add a drizzle of good extra virgin olive oil. Serve with your favorite crusty bread.