Ingredients

The following ingredients have 8 Servings
  • 2 Tablespoons olive oil
  • 1 large onion (finely chopped)
  • 2 medium cloves garlic (finely chopped)
  • 2 cans white cannellini or great northern beans (drained)
  • 3 medium carrots (peeled and chopped)
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 10 cups chicken broth or stock
  • 2 1/2 cups cooked chicken (chopped)
  • 1 Parmesan cheese rind
  • 1 dried bay leaf
  • 1 bunch Kale (stems removed, cut into bite sized pieces)

Instruction

  • In a 5-8 qt stock pot or dutch oven, heat the olive oil. over medium heat. Add the onion; cook for about 8 minutes, or until the onions are soft and translucent.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the white beans, carrots, oregano, parsley, salt, and pepper. Add the chicken broth, chicken, Parmesan rind and bay leaf.
  • Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Discard bay leaf. Toss in the kale, a handful at a time.
  • Simmer for an additional 10-15 minutes.