Name: Lemony Kale, White Bean and Chicken Soup
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

CategoryMain Dishes, Recipes

PROTEIN | HEALTHY FATS | NON-STARCHY VEGETABLES | LEAFY GREENS | LEGUMES
SERVES 4-5 PEOPLE
* SEE RECIPE FOR VEGETARIAN OPTION

Total Time30 mins

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

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.

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.

Remove pot from heat and stir in the juice of 1 lemon. Taste and season with additional salt and pepper if needed.

Ingredients