Warm and Comforting: White Bean, Kale, and Chicken Soup
As the seasons change and the weather starts to cool, there’s nothing quite like a warm and comforting bowl of soup to ease the transition. One such recipe that fits the bill is White Bean, Kale, and Chicken Soup. This hearty and flavorful dish is perfect for a chilly fall or winter evening, and is packed with nutrients to keep you feeling full and satisfied.
The Star Ingredients
The three main ingredients in this recipe are, of course, white beans, kale, and chicken. Each one plays a crucial role in the soup’s rich flavor and texture.
- White beans, such as cannellini or navy beans, add a creamy texture and a boost of protein and fiber to the soup.
- Kale, with its slightly bitter flavor, provides a nice contrast to the sweetness of the white beans and the richness of the chicken.
- Chicken, whether you use breast or thighs, adds a satisfying depth of flavor and tenderness to the soup.
The Recipe
This recipe is relatively simple to make, and can be customized to suit your taste preferences. Here’s a basic outline:
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 1 can (14.5 oz) cannellini or navy beans, drained and rinsed
- 2 cups chopped kale
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic, chicken, and thyme to the pot. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes.
- Add the chicken broth, white beans, and kale to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the kale is tender.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with additional kale if desired.
The Benefits
This White Bean, Kale, and Chicken Soup is not only delicious, but also packed with health benefits. The white beans provide a good source of protein, fiber, and minerals like potassium and manganese. Kale is rich in vitamins A, C, and K, as well as calcium and iron. And chicken is an excellent source of lean protein.
Tips and Variations
This recipe is easily adaptable to suit your taste preferences. Here are a few tips and variations to keep in mind:
- Add some heat: If you like a little spice in your soup, add a diced jalapeño or serrano pepper to the pot.
- Use other greens: While kale is the star of the show in this recipe, you can also use other leafy greens like spinach or collard greens.
- Make it creamy: Add a splash of heavy cream or Greek yogurt to the soup for an extra-rich and creamy texture.
- Freeze it: This soup freezes well, so feel free to make a big batch and store it in the freezer for up to 3 months.
Conclusion
White Bean, Kale, and Chicken Soup is a hearty and comforting dish that’s perfect for the cooler months. With its rich flavor and texture, and its abundance of nutrients, it’s a soup that’s sure to please even the pickiest of eaters. So the next time you’re in the mood for a warm and satisfying bowl of goodness, give this recipe a try. Your taste buds (and your body) will thank you!
White Bean, Kale, and Chicken Soup
White Bean, Kale, and Chicken Soup
NOTE: this is a very flexible recipe, the amounts listed are approximations of what I used for the above soup, but any tamounts that you have or that you prefer will work.
Ingredients
* 1/4 cup olive oil
* 1 1/2 – 2lbs boneless, skinless chicken thighs
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper
* 2 tablespoons unsalted butter
* 4 ribs celery, diced
* 1 yellow onion, diced
* 3 medium carrots, diced
* Mix of fresh or dried herbs – sage, thyme, rosemary, parsley
* 8 cloves garlic, minced
* 1/4 cup white wine
* 2 (15 oz) cans white beans, drained and rinsed
* 4 cups Chicken or vegetable stock
* 1 bunch of curly leaf kale, chopped roughly
Directions
1. Heat the olive oil in a large Dutch oven. Mix cumin, paprika, brown sugar, salt, and pepper in a small bowl, and sprinkle mixture evenly over chicken thighs. When the oil is hot, lay thighs in oil, leaving untouched for about four minutes per side, then remove them to a plate and set aside. They should be nicely browned, but don’t need to be fully cooked when removed.
2. Meanwhile, mince garlic, and set aside in a small bowl with a sprinkle of kosher salt. Mince vegetables by pulsing in batches in a food processor until the texture of coarse sand. Add butter to the warm oil in the Dutch oven, and add the veggies when this is melted. Add kosher salt, allow to cook until very soft. 10-30 minutes.
3. Add herbs and garlic, and cook for another 5 minutes.
4. Add white wine, scrape tasty bits from the bottom of the pan, add chicken stock and beans.
5. (optional, but will result in creamy texture) Remove about 1.5 cups of soup to a bowl or measuring cup and use an immersion blender to puree. Return this to the soup. Add chicken thighs, cook for another 15-20 minutes, until chicken is tender enough to shred.
6. Remove chicken thighs, shred them, return to pot. Add kale, cover until wilted.
7. Serve hot.