Chicken Kale White Bean Soup with Parmesan Shavings

5 from 2 votes

Chicken Kale White Bean Soup with Parmesan Shavings

This hearty, healthy, Kale, Chicken and White Bean Soup is full of flavor from the Parmesan rind that you add while cooking. Plus, eating kale makes you feel like a Super Human! An easy 30 minute weeknight soup.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 149kcal

Author: The Food Charlatan

Ingredients

2 tablespoons olive oil
1 medium onion chopped
4 medium carrots chopped (about 2 cups)
5 cloves garlic minced
1 28-oz can diced tomatoes undrained
2 15-oz cans great northern beans drained and rinsed
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian seasoning
8 cups chicken broth
2 cups chicken cooked and shredded
1 rind Parmigiano Reggiano cheese
6-8 cups kale chopped into bite-size pieces
Parmigiano Reggiano shavings

Instructions

In a very large pot or dutch oven, heat the olive oil. Add the onions and carrots and cook for about 8 minutes, or until the onions are soft but not brown.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, white beans, salt, pepper, and Italian seasoning and bring to a boil.
Add the 8 cups of chicken broth, the 2 cups of chicken, and the Parmesan rind.
Bring to a boil, then turn down to a simmer and let cook for 20-30 minutes. Add the kale, one cup at a time, until you get to a ratio you like.
Simmer for an additional 10-15 minutes. Adjust seasonings to taste and serve with thin slices of Parmesan cheese.

Notes

Don't skip the Parmesan rind. It's a game changer.

Nutrition

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