This white bean and kale soup soup is easy, hearty, and healthy. It’s packed with flavor, texture, and is a full meal in itself!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken and kale soup, chicken kale soup, chicken kale white bean soup, chicken soup with kale, kale chicken soup
Servings: 10
Calories: 657kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
2cupssweet Vidalia or yellow onionpeeled and diced small (about 2 medium/large onions)
1cupcelerysliced thin (about 2 stalks)
2 to 3cupsgreen cabbagesliced into thin ribbons (about 1/2 small head of cabbage)
4garlic clovespeeled and finely minced
64ounces8 cups low-sodium chicken broth
3 to 4cupsshredded cooked chickenuse about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
two 15-ounce cans cannellini beansdrained and rinsed
1tablespoondried parsley
1teaspoondried oregano
1teaspoonssaltor to taste
1teaspoonblack pepperor to taste
leavesfrom 4 large stalks of kaletorn into bite-sized pieces (discard the center thick rib)
1cupzucchinidiced small (from about 1 medium zucchini)
1tablespoonlemon juiceoptional (brightens up the flavor)
Instructions
To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.
Add the agarlic and sauté for another 1 to 2 minutes.
Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level.
Serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.