Anyone else ready for a post-holiday detox? I’m crossing my fingers that making a BIG pot of this hearty Tuscan Chicken, Kale & White Bean Soup does the trick.
Look at all those beautiful colors! Hey – Isn’t there a theory that the more colorful your food is, the better it is for you? Did I just make that up?
By the way, don’t let the long ingredient list here spook you… This soup is super easy to make! It just requires a bit of prep work in advance. What you get is a soup-er chunky and rich minestrone, heh heh. See what I did there?
If beans aren’t in your diet, either skip em or add a bunch more chicken. If potatoes aren’t in your diet, again, you can skip em. The main stuff that you don’t want to skip is the onion, tomatoes, seasonings, and kale. Otherwise, it’s pretty flexible depending on your comfort levels with wingin’ it in the kitchen.
Hope you enjoy this soup! If you’ve got any tips or favorite recipes for detoxing after the holidays, I’d love for you to leave a comment below with the details.
Tuscan Chicken, Kale & White Bean Soup
Prep time: 10 mins Total time: 30 mins Yield: 6-8 servings
1 celery stick (chopped)
1 medium white onion (chopped)
1 large carrot (chopped)
2 cloves garlic (diced)
1 can fire-roasted diced tomatoes (do not drain)
1 small yellow potato (cut into cubes)
1 lb chicken breast tenderloins (precooked and shredded)
1 bunch lacinato kale or Tuscan kale (de-stemmed and sliced into 1-inch segments)
6 cups broth/water
1 can white beans (cannellini or great northern beans), drained and rinsed
1 tablespoon white wine vinegar
2 tablespoons oregano or Italian seasoning blend
1-2 sprigs fresh rosemary (remove stems)
Sea salt & black pepper to taste
Cracked red pepper flakes to taste
1. Prep all ingredients by chopping, rinsing, etc. as noted above.
2. In a large pot over medium heat, saute celery, carrots, and onion together with about a tablespoon of olive oil, stirring often, until veggies become tender. Add garlic and tomatoes (with liquid from the can) and stir. Allow to cook for about 5 minutes.
3. Add the cubed potatoes, 6 cups of broth/water, and herbs. Cover with a lid and allow to boil until potatoes are tender, about 10-15 minutes.
4. Add remaining ingredients (cooked shredded chicken, chopped kale, rinsed beans, white wine vinegar) and stir. Allow to simmer until kale becomes tender. Add additional salt and pepper to taste as desired.
5. Serve right away or transfer to a crock pot set on low until ready to serve.
This type of soup is best enjoyed after it has rested for a day. To do this, simple allow soup to cool completely before transferring to the refrigerator.
Other meats that work well in this soup: cooked turkey (hey holiday leftovers!) & cooked sausage (ie: bratwurst)
SAVE THIS PIN FOR LATER: