Adapted from Minimalist Baker.
Chicken and White Bean Soup with Greens
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 8 cups broth
- 1 15oz can canellini beans (or other beans)
- 2 cups cubed chicken
- salt & pepper to taste
- 3 cups kale, chopped (or other greens)
Instructions
- Heat a large dutch oven over medium heat. Add oil.
- Add onion, carrots, celery and saute for 5-8 minutes, stirring occassionally, until softened.
- Add garlic and saute 1-2 more minutes.
- Add broth, beans, chicken and bring to simmer. Cook for 10 minutes. Salt and pepper to taste.
- In the last few minutes of cooking, add in the greens, cover and cook until wilted.
- Can be frozen for up to 1 month.