This recipe came about because 1) I bought a ton of kale at the Bainbridge Farmers’ Market last weekend, 2) Wheat and I both have the crud and wanted soup, and 3) it is FREEZING out, thus making it ideal soup weather.
I didn’t have to for a fancy schmancy soup recipe though, so I made this snappy. The only prep involved is chopping veggies and picking the meat off a rotisserie chicken. Think you can handle that?
It takes around 30 minutes all in all, but tastes like you spent hours on it. It’s hearty, healthy, warm and comforting. Perfect soup for soup weather.
Simple Chicken, White Bean & Kale Soup Recipe
– 3 tablespoons (ish) olive oil
– 6 carrots, sliced into coins
– 1 large yellow onions, chopped
– 1 head celery, chopped
– 1 tablespoon garlic salt (or 4 cloves garlic, minced)
– 6 cups low-sodium chicken stock
– 1 can great northern white beans
– 1 rotisserie chicken, meat pulled from bone
– 2 quart bags kale, washed and torn
– salt and pepper to taste
Wash and chop all the veggies. Put oil in a large dutch oven or pot and bring to medium heat. Add onion, celery and carrots, season with garlic salt (or also add minced garlic) and saute until onions are translucent and the vegetables are fragrant. Add chicken stock, chicken and white beans and simmer for 20 minutes, or until carrots are softened. Add kale and simmer another 5 minutes. Season with salt and pepper and serve with warm bread.
So whether you’re just trying to figure out something else to do with all that kale, want to change up traditional chicken soup, or you just want some homemade soup and pronto, this recipe is for you.
#shamelessplug – We are having ourselves a merry little mingle over at Maiden South and Artsy on the Square tomorrow night… we would love to see you there!
And for more events at Maiden South, check our new calendar!