Food and Recipe

Kale, chicken & white bean soup with parmesan

This hearty, healthy soup is full of flavor from the Parmesan rind that you add while cooking. Plus, eating kale makes you feel like a Super Human. Kale, chicken & white bean soup with parmesan is just AMAZING!

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It’s easy to throw together. Not too much chopping, especially if you already have the chicken ready to go. I used a rotisserie, which was an excellent choice.

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Kale, Chicken & White Bean Soup with Parmesan

  1.  Course: Dinner
  2. Time: 30 mins
  3. Recipe Author: Karen
  4. Serves: 8-10 servings

Kale, Chicken & White Bean Soup with Parmesan #WhiteBeanSoup #BeanSoup #ChickenSoup #KaleSoup #Parmesan #ParmesanSoup #ChickenParmesan #oliveoil #ReggianoCheese

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 medium carrots, chopped
  • 5 cloves garlic, minced
  • 28 ounce can diced tomatoes
  • 35-ounce great northern beans
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 8 cups chicken broth
  • 2 cups chicken, cooked and shredded
  • One rind of Parmigiano Reggiano cheese
  • 6 cups kale, chopped into pieces
  • Parmigiano Reggiano shavings

 
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Instructions for White Bean Soup

1
In a very large pot or dutch oven, heat the olive oil. Add the onions and carrots and cook for about 8 minutes, or until the onions are soft but not brown.

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2
Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, white beans, salt, pepper, and Italian seasoning and bring to a boil.

3
Add the 8 cups of chicken broth, the 2 cups of chicken, and the Parmesan rind. Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Add the kale, one cup at a time, until you get to a ratio you like.

4
Simmer for an additional 10-15 minutes. Adjust seasonings to taste and serve with thin slices of Parmesan cheese.

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Recipe Notes
1. Don’t skip the Parmesan rind. It’s a game-changer.
2. The thing that really sets this soup apart is the Parmesan. It calls for a rind of Parmesan in the soup, which is my new favorite trick for adding a crazy amount of flavor.
3. Even if you don’t have a rind, just throw in the part of the cheese that looks like the photo above. Skimp on this if you are really watching your calories, but please, don’t skip it.

SOURCE thefoodcharlatan.com ciaoannie.com Pinterest.com

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