Description
This Italian-inspired Chicken White Bean Soup is light yet hearty, packed with protein, and bursting with bright flavor from lemon, garlic, and tender kale. A perfect bowl of healthy comfort food ready in just 40 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 can (14 oz / 400 g) cannellini beans, rinsed and drained
- 5 cups (1.25 liters) low-sodium chicken stock
- Juice of half a lemon
- 2 cups (75 g) black kale (cavolo nero), shredded
- Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook for 5-7 minutes until softened.
2. Add the chicken pieces and cook for 5 more minutes, stirring occasionally, until they are no longer pink.
3. Sprinkle in the Italian seasoning and paprika. Stir to combine.
4. Add the cannellini beans and pour in the chicken stock. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes.
5. Stir in the lemon juice and shredded kale. Simmer for an additional 2-3 minutes until kale is wilted.
6. Season with salt and pepper to taste.
7. Serve hot with crusty bread, if desired.
Notes
This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
To make it vegetarian, omit the chicken and use vegetable broth—add extra beans or tofu for protein.
Add more lemon juice to taste for a brighter finish.