This recipe was my first real adventure with kale. I always thought I didn't like kale, but I was wrong! I was inspired by a traditional Portuguese soup with kale and beans (and sausage) which sounds wonderful, but this one uses up my leftover chicken!
This dish is great for many seasons: late fall, winter or early spring whenever kale is available in your area.
Kale and White Bean Soup with Chicken
1 T olive oil
1 large spring onion (or a small yellow onion), halved and sliced
1 to 1 1/2 quarts of chicken stock
2 cans cannellini beans, with the liquid
1 large bunch of kale, well rinsed and chopped into bite-sized pieces
2 cups (more or less) chopped or shredded, cooked chicken
a rind of parmesan or some parmesan to top at the table
Heat olive oil in a large soup pot or dutch oven. Add onion and saute until transluscent. Add stock and bring to boiling. Add kale by handfuls (allow to wilt a bit and then add the next handful), stirring well. Let kale boil for a few minutes to soften well, then reduce heat and add beans and liquid from can. Cover and simmer until kale is tender. Add cooked chicken and keep soup simmering to warm chicken through. You can toss in a rind of parmesan into the pot for extra flavor or top with freshly grated parmesan at the table.
Serve with a nice crusty bread!
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