Easy 30-Minute Kale, White Bean, and Chicken Soup
"The soup is easy, ready in 30 minutes, hearty, and healthy. It's packed with flavor, texture, and even for those who think that soup can't make a meal, this one will change your mind. To save time I used shredded rotisserie chicken. The beans add heartiness and protein while the kale, cabbage, and zucchini add texture. There's sweet Vidalia onions, garlic, and celery for a flavor boost.. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the soup so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste...."
INGREDIENTS
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3 TBS Olive Oil
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2 cups sweet Vidalia or Yellow Onions, peeled and diced (about 2 medium)
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1 cup Celery, sliced thin or chopped up (about 2 stalks)
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2 to 3 cups Green Cabbage, sliced into thin ribbons (about 1/2 sm head of cabbage)
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4 Garlic Cloves or used dried garlic
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64 ounces (8 cups) low-sodium Chicken Broth
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3 to 4 cups Shredded Cooked Chicken (use about 1 whole store brought Rotisserie
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Chicken to save time) or roast or cook your own chicken.
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2-15 ounces cans Cannellini Beans, drained and rinsed
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1 Tbsp Dried Parsley
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1 tsp Dried Oregano
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1 tsp Salt and Pepper or to taste
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Leaves from 4 large stalks of Kale, torn into bite-sized pieces (discard the center thick rib)
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1 cup Zucchini, diced small, about 1 medium
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1 TBSP Lemon Juice
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