• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

The soup is easy, ready in 30 minutes, hearty, and healthy. It’s packed with flavor, texture, and even for those who think that soup can’t make a meal, this one will change your mind. To save time I used shredded rotisserie chicken. The beans add heartiness and protein while the kale, cabbage, and zucchini add texture. There’s sweet Vidalia onions, garlic, and celery for a flavor boost.. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the soup so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

• 3 tablespoons olive oil
• 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
• (about 2 stalks)
• 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
• 4 garlic cloves, peeled and finely minced
• 64 ounces (8 cups) low-sodium chicken broth
• 3 to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• two 15-ounce cans cannellini beans, drained and rinsed
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
• 1 cup zucchini, diced small (from about 1 medium zucchini)
• 1 tablespoon lemon juice, optional (brightens up the flavor)

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