11/06/2017
I finally used my kale I got in my produce basket over 2 weeks ago. I also used celery, cabbage and onions I got in my basket. It is starting to get much cooler here and it just felt like a soup kind of day. It really was quick to make and I used my instant pot to speed things up a little. I used the saute setting to do it and it worked great. I know sometimes it is intimidating to see all those recipes on pinterest (I know my heart starts to beat a little faster too seeing all the options and not knowing where to start!) So that is why I am sharing it so you don't have to go through that!
I picked this recipe because I had every single thing on hand. It doesn't always happen like that, but I love when it does! There are certain foods and produce that I always like to keep on hand just for times like this. And I made a ton so I can freeze some for quick lunches later on. I know there are many ways to shop but I like to stock up on sales at the I can make just about any recipe just pulling from my fridge, freezer, and pantry. I teach my methods in my 4 week healthy eating course or you can just do the one week crash course in shopping healthy on a budget! For more info go to: https://goo.gl/forms/Xxrln1NZHoFaPDv1
Chicken kale bean soup
3 tablespoons olive oil
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 cup celery, sliced thin (about 2 stalks)
2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
4 garlic cloves, peeled and finely minced
64 ounces (8 cups) low-sodium chicken broth
3 to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black 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 (from about 1 medium zucchini)
1 tablespoon lemon juice, optional (brightens up the flavor)
DIRECTIONS:
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.
