PROTEIN | HEALTHY FATS | NON-STARCHY VEGETABLES | LEAFY GREENS | LEGUMES
SERVES 4-5 PEOPLE
* SEE RECIPE FOR VEGETARIAN OPTION
2 tbsp Extra virgin olive oil
1 small yellow onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 can, white northern beans or cannelini beans, drained and rinsed
2 cups cooked chicken, shredded (leave out for vegetarian version)
6 cups chicken or vegetable broth
1 lemon, juiced
1 bay leaf
1 tbsp parsley
1 tsp thyme
salt and pepper, to taste
1
Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery, sauté for 5-6 minutes, stirring occasionally, until soft. season with salt and pepper. Add garlic and cook until fragrant, about 2 minutes.
2
Add in chopped kale and cook, stirring occasionally, until it starts to wilt, about 3 minutes. Add parsley, thyme, bay leaf, beans, chicken and broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes.
3
Remove pot from heat and stir in the juice of 1 lemon. Taste and season with additional salt and pepper if needed.
Ingredients
2 tbsp Extra virgin olive oil
1 small yellow onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 can, white northern beans or cannelini beans, drained and rinsed
2 cups cooked chicken, shredded (leave out for vegetarian version)
6 cups chicken or vegetable broth
1 lemon, juiced
1 bay leaf
1 tbsp parsley
1 tsp thyme
salt and pepper, to taste