White Bean & Kale Soup
I decided to whip up this soup because as always a bowl of soup just sounded REALLY good at the time. This is a simple recipe with only 9 ingredients and that is counting the salt and pepper for seasoning! I was happily surprised with the outcome and I will definitely be putting this one in my rotation of recipes. The simplicity of this soup is amazing on it’s own but you could always spice it up by adding additional veggies! That is the beauty of making soup. There is absolutely no going wrong and it is always my go-to especially if I need to use up some veggies in the fridge that are close to going bad.
The basics for making a soup in my kitchen include some type of broth (you can make your own bone broth, or store bought chicken or vegetable broth), onion & garlic ALWAYS, some type of veggies, some type of leafy greens, some type of protein (ex. chicken, beans, lentils, quinoa), and of course herbs and spices to season it up! I have found that this formula is perfect for whipping up a quick pot of soup with whatever you have available to you in your kitchen at the time!
For this recipe, simplicity is key! But you can definitely put your own spin on it by adding more veggies, noodles, rice, etc. The original recipe calls for Olive Oil, Onion, Garlic, Chicken Broth, Cannellini Beans, Chicken Breasts, Salt, Pepper, and Kale. Don’t forget to bookmark and save this recipe for later so you can try it out for yourself! I would LOVE to see your take on the recipe, so be sure to share your creations on social and tag @balancexcas so I can see! 🌟
INGREDIENTS:Olive Oil
1 Small Yellow Onion
4 Cloves Garlic, minced
8 C Chicken Broth
1 Can 15-oz Cannellini Beans, drained
2 Boneless Skinless Chicken Breasts
Sea Salt
Ground Pepper
3 C loosely packed Kale
INSTRUCTIONS:
1. In a large soup pot, heat olive oil over medium heat.
2. Add diced onion and stir occasionally. Add garlic and continue to occasionally stir and cook until fragrant.
3. Add chicken broth and cannellini beans and bring to a boil. Place raw chicken breasts into the pot and let cook for about 10 minutes (you may have to lower heat slightly to avoid over flow of the boiling water).
4. Take chicken out and shred with a fork. Place shredded chicken back into the pot and bring to a simmer. Cover and let cook for 10 minutes.
5. In the last couple of minutes add Kale, cover and let wilt. Once wilted, season with salt and pepper to taste.
6. ENJOY!
