Description
A nourishing and fulfilling chicken soup featuring sautéed vegetables and creamy cannellini beans, perfect for chilly evenings.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can cannellini beans, rinsed and drained
- 2 cups kale, chopped
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat until it gently shimmers.
- Add diced onions and carrots, and sauté until tender, about 5-7 minutes; the onions will start to turn translucent.
- Stir in minced garlic and cook for another minute until the aroma becomes warm and nutty.
- Add shredded chicken, cannellini beans, kale, and chicken broth to the pot; everything should blend harmoniously.
- Season with oregano, salt, and pepper, stirring to combine.
- Bring the soup to a boil, then reduce heat and let simmer for 20-25 minutes; you’ll see the kale wilt and turn vibrant green.
- Adjust seasoning to taste and serve hot, enjoying the comforting warmth.
Notes
Serve with crusty whole-grain bread or top with fresh herbs for added flavor. Soup freezes well and can be stored up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg