Ingredients
Scale
- 2 Tablespoons olive oil (extra virgin)
- ¾ cup yellow onion (diced)
- ¾ cup carrots (diced)
- ¾ cup celery (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 14-ounce cans great northern beans (or cannellini beans, rinsed and drained)
- 2 cups cooked chicken (shredded)
- 2 cups tuscan kale (loosely packed, ribs removed and roughly chopped)
- ⅓ cup pesto
- 1 Tablespoon fresh lemon juice
- Salt and pepper (to taste)
- Parmesan
- Fresh Basil Leaves
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add diced yellow onion, carrots, and celery; season with salt and pepper. Sauté for 5-7 minutes until soft.
- Add minced garlic and sauté for an additional minute.
- Pour in chicken broth, great northern beans, and shredded chicken. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in tuscan kale and cook until wilted.
- Mix in pesto and lemon juice, seasoning with salt and pepper as needed.
- Serve hot, garnished with parmesan and fresh basil leaves.
Notes
Feel free to use spinach instead of tuscan kale for a milder flavor.
This soup can be refrigerated for up to 3 days, making great leftovers!
Add more vegetables like zucchini or bell peppers for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.