Kale, Chicken & White Bean Soup with Parmesan Shavings
This hearty, healthy, Kale, Chicken and White Bean Soup is full of flavor from the Parmesan rind that you add while cooking. Plus, eating kale makes you feel like a Super Human! An easy 30 minute weeknight soup.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 medium carrots, chopped (about 2 cups)
- 5 cloves garlic, minced
- 28- ounces diced tomatoes, 1 can, undrained
- 30 ounce great northern beans, 2 cans, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups chicken broth
- 2 cups chicken, cooked and shredded
- 1 rind Parmigiano Reggiano cheese
- 6-8 cups kale, chopped into bite-size pieces
- Parmigiano Reggiano shavings
In a very large pot or dutch oven, heat the olive oil. Add the onions and carrots and cook for about 8 minutes, or until the onions are soft but not brown.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, white beans, salt, pepper, and Italian seasoning and bring to a boil.
Add the 8 cups of chicken broth, the 2 cups of chicken, and the Parmesan rind.
Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Add the kale, one cup at a time, until you get to a ratio you like.
Simmer for an additional 10-15 minutes. Adjust seasonings to taste and serve with thin slices of Parmesan cheese.
Don't skip the Parmesan rind. It's a game changer.
Serving: 1 bowl, Calories: 262 kcal, Carbohydrates: 37 g, Protein: 16 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 10 mg, Sodium: 1216 mg, Potassium: 1196 mg, Fiber: 10 g, Sugar: 4 g, Vitamin A: 10267 IU, Vitamin C: 91 mg, Calcium: 221 mg, Iron: 5 mg