Hearty Fall soup that is easy to make. Kale is delicious in vegetable soups and adds great color to bean soups. Add some grated carrots and a chopped fresh tomatoes will make an appealing presentation to a bean soup. Serve it with corn bread or crusty rolls with lots of butter.
I started with enough chicken pieces and stewed them to make the broth and cut chicken to make the soup. The canned beans are added with out draining. Just dump them in the pot. There is lots of flavor in the canned liquid and it helps to thicken the soup. Kale is added last and cooked just enough to wilt the kale so it doesn’t take on the greyish green color of being over cooked. The stems will need to be removed and only the leaves used.
Curly Kale Chicken Cannellini Soup
- 2 tablespoons oil
- 1 cup chopped onion
- 1 rib celery chopped
- 1 carrot grated
- 1 fresh tomato chopped
- 1 (15 ounce) can cannellini beans with juice
- 1 (15 ounce) can white navy beans with juice
- 4 cups chicken broth
- 2 cups chicken cut in bite size pieces
- 2 cups coarsely chopped curly kale leaves (no stems)
- 1 teaspoon parsley flakes
- salt and pepper to taste
In a stock pot for soup, sauté onion, celery, and grated carrots until onions are translucent. Add chicken broth, chicken, and beans. Bring to a gentle boil. Add parsley flakes, chopped tomatoes, salt and pepper. Simmer for 10 minutes. Stir in chopped kale and continue to simmer for 2 minutes. The kale will still be bright green and wilted. Remove from heat and serve.