Ingredients
The following ingredients have 8 Servings
- 1 tablespoon olive oil
- 1 small onion (chopped small)
- 3 garlic cloves (minced)
- 8 cups chicken stock or 8 cups water plus 3 tablespoons chicken base
- 1/2 - 1 teaspoon kosher salt (add more to taste depending on how salty your stock is)
- 1 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked white beans or 2 cans white beans (no need to drain the beans)
- 3 cups cooked chicken (chopped bite size)
- 4 cups kale leaves (removed from the stem and chopped bite size)
- Topping: freshly grated Parmesan or Pecorino Romano (1-2 tablespoons for each bowl)
Instruction
- Heat the oil over medium high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes. Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken and all the spices.
- Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken. Add the kale and let it simmer for just a moment to wilt it slightly. Scoop into bowls and top with generous amounts of freshly grated Parmesan. Enjoy!
- FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
