The perfect nourishing meal to get you through another week of winter. Enjoy the lightness of the citrus mixed with the earthiness of the rosemary, all coming together for a great comfort meal.
Prep Time/Cook Time: 40 minutes
Yields: 6 servings
Ingredients:
- ¼ cup olive oil
- Half an onion, finely chopped
- 3 carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, finely chopped
- ½ teaspoon italian seasoning
- 2 springs fresh rosemary
- 1 tsp coarse kosher salt
- 1 can cannellini or navy beans
- 3 cups shredded kale
- 2-3 cups cooked shredded chicken or turkey
- 5 cups chicken broth
Toppings:
- Juice of two lemons
- Salt and pepper to taste
- Grated parmesan, bread and butter for serving
Directions:
- Saute Veggies: In a large soup pot, heat 1 tablespoon oil over medium high heat. Add onion, carrots, and celery. Saute for 5-8 minutes or until very soft.
- Add Aromatics: Add the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Stirring to avoid burning or browning the garlic.
- Simmer: Add the beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted.
- Finish: Pull out the herb stems. Add lemon juice, more salt, fresh black pepper to taste (all optional and to taste) Top with parm and serve with a thick slice of bread, a thick shmear of butter, and a pinch of rosemary salt. Fresh, bright, yummy!
Notes: For the chicken, you can simply use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot.
