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Ultra close up macro shot of hearty rustic Tuscan chicken soup with tender shredded chicken creamy cannellini beans ribboned Lacinato kale and parmesan herb broth

Rustic White Bean and Tuscan Kale Chicken Soup

Tender poached and shredded Halal chicken simmered in an aromatic rosemary garlic broth with creamy cannellini white beans, sweet carrots, and earthy ribboned Lacinato kale, finished with a squeeze of fresh lemon and Parmigiano-Reggiano. The ultimate wholesome autumn comfort in a bowl!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 340
Ingredients Method Nutrition

Ingredients
  

For the Savory Chicken & Soffritto Base
  • 1.5 lbs Halal chicken breasts
  • 2 tbsp olive oil
  • 1 medium yellow onion
  • 3 medium carrots
  • 3 stalks celery
  • 6 cloves garlic cloves
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 0.25 tsp red pepper flakes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
For the Broth, Beans & Tuscan Greens
  • 6 cups Halal chicken bone broth
  • 2 cans cannellini beans
  • 1 piece parmesan rind
  • 4 cups Tuscan kale
  • 2 tbsp lemon juice
  • 0.5 cup Parmesan cheese

Method
 

Sauté the Aromatic Soffritto
  1. Heat olive oil in a heavy 6-quart Dutch oven or stockpot over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes until softened and fragrant.
  3. Stir in minced garlic, chopped rosemary, thyme, and red pepper flakes; cook for 90 seconds until intensely aromatic.
Poach Chicken & Simmer White Beans
  1. Pour in the Halal chicken bone broth and add the parmesan cheese rind. Add whole raw chicken breasts directly into the broth.
  2. Add 1 can of whole cannellini beans, and lightly mash the second can with a fork before adding (the mashed beans naturally thicken the broth into a rustic, velvety texture).
  3. Bring to a boil, then reduce heat to medium-low, cover, and gently simmer for 15 minutes until chicken is cooked through (165°F / 74°C).
Shred Chicken & Wilt Tuscan Kale
  1. Transfer cooked chicken breasts to a cutting board and shred into bite-sized shreds using two forks. Discard the parmesan rind from the pot.
  2. Return shredded chicken to the pot. Stir in sliced Tuscan kale ribbons and simmer uncovered for 4 to 5 minutes until kale is vibrant green and tender.
  3. Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste.
  4. Ladle into wide bowls, finish with a generous snowfall of grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Serve hot with crusty sourdough bread!

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 28gProtein: 36gFat: 9gSaturated Fat: 2.5gCholesterol: 75mgSodium: 680mgPotassium: 820mgFiber: 6gSugar: 3gVitamin A: 4200IUVitamin C: 45mgCalcium: 190mgIron: 3.8mg

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