Rosemary Bean, Kale & Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. of olive oil 2 chicken breasts 6 cloves of garlic ( crushed or minced) 1 large onion,chopped 4 cups of kale chopped if fresh 4 cups of chicken or veggie broth 2-15 oz. cans of white beans, any kind 1 can of stewed tomatoes or chopped fresh tomatoes 1 Tbsp. fresh thyme 1 Tbsp. fresh rosemary, finely chopped salt and pepper to taste 1 cup of chopped parsley
1. In a large pot, heat olive oil and brown chicken. Remove, cool and chop into chunks.
2. Add garlic and onion to the pot. Saut้ these ingredients until soft.
3. Add kale and saut้ until wilted.
4. Add 3 cups of the broth, chicken, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.
5. Use a blender to mix the remaining beans and broth until smooth. (This step thickens the soup, but isnt really necessary)
6. Mix into soup. Simmer for 15 to 20 minutes.
7. Serve it up in bowls and dress with parsley.
Serving Size: 6 hearty servings
2. Add garlic and onion to the pot. Saut้ these ingredients until soft.
3. Add kale and saut้ until wilted.
4. Add 3 cups of the broth, chicken, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.
5. Use a blender to mix the remaining beans and broth until smooth. (This step thickens the soup, but isnt really necessary)
6. Mix into soup. Simmer for 15 to 20 minutes.
7. Serve it up in bowls and dress with parsley.
Serving Size: 6 hearty servings
Nutritional Info Amount Per Serving
- Calories: 238.9
- Total Fat: 4.4 g
- Cholesterol: 45.6 mg
- Sodium: 504.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 8.0 g
- Protein: 25.9 g
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