Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings
Slow cook your way to a steamy bowl of comfort with this chicken & kale soup! White beans, carrots, and Parmesan shavings round out this easy dinner, which is healthy to boot. Serve with some crusty bread and extra cheese for extra yum.
2 (15-oz)cansgreat northern beansdrained and rinsed
1teaspoonsalt
1/2teaspoonpepper
2teaspoonsItalian seasoning
8cupschicken broth
1rindParmigiano Reggiano cheese
6-8cupskalechopped into bite-size pieces
Parmigiano Reggiano shavings
Instructions
Heat a large skillet over medium high heat.
Remove the skin from the chicken and salt and pepper well.
Add the olive oil to the hot skillet. When it starts to shimmer, add the chicken. Sear well for 1-3 minutes, then flip and sear the other side until brown.
Add the onion, carrots, garlic, diced tomatoes, white beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind to a 6-7 quart crock pot.
Cook on low for 7-8 hours, or on high for 3-4 hours.
Remove the chicken and shred, discarding bones. Return to the crock pot.
Add 6-8 cups of chopped kale, cover, and cook for another 10-20 minutes.
Serve with lots of Parmesan shavings and crusty bread!
Notes
*You can use chicken breasts if you like. Or, to make this even easier, omit the raw chicken and add about 2 cups of shredded rotisserie chicken.