Name: Easy 30-Minute Kale, White Bean, and Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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)

Easy 30-Minute Kale, White Bean, and Chicken Soup

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Saved From: www.averiecooks.com

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

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servings:

Summary

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.

Ingredients

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)