EASY 30-MINUTE KALE, WHITE BEAN, AND CHICKEN SOUP

Easy 30-Minute Kale, White Bean, and Chicken Soup image

Provided by @MakeItYours

Number Of Ingredients 15

3 TBS Olive Oil
2 cups sweet Vidalia or Yellow Onions, peeled and diced (about 2 medium)
1 cup Celery, sliced thin or chopped up (about 2 stalks)
2 to 3 cups Green Cabbage, sliced into thin ribbons (about 1/2 sm head of cabbage)
4 Garlic Cloves or used dried garlic
64 ounces (8 cups) low-sodium Chicken Broth
3 to 4 cups Shredded Cooked Chicken (use about 1 whole store brought Rotisserie
Chicken to save time) or roast or cook your own chicken.
2-15 ounces cans Cannellini Beans, drained and rinsed
1 Tbsp Dried Parsley
1 tsp Dried Oregano
1 tsp Salt and Pepper or to taste
Leaves from 4 large stalks of Kale, torn into bite-sized pieces (discard the center thick rib)
1 cup Zucchini, diced small, about 1 medium
1 TBSP Lemon Juice

Steps:

To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens.Stir intermittently.
Add the agarlic and sauté for another 1 to 2 minutes.
Add the chicken broth, shredded chicken, cannellini beans,parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.