Hearty White Bean, Chicken, Tomato, and Kale Soup
A warm and filling soup made with white beans, chicken, tomatoes, and kale, perfect for any weeknight.
Ingredients
Main Ingredients
- 1 cup white beans (canned or cooked) Use canned beans to save time and rinse them first.
- 1 pound chicken breast, diced Cut the chicken into even pieces for even cooking.
- 1 can diced tomatoes
- 2 cups kale, chopped Add kale near the end so it stays bright and tender.
- 1 medium onion, chopped Sauté until translucent.
- 2 cloves garlic, minced Sauté with onion.
- 4 cups chicken broth Use vegetable broth for a vegetarian option.
- 1 teaspoon thyme
- to taste salt and pepper Season to your preference.
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add diced chicken and cook until browned.
- Stir in the diced tomatoes, white beans, kale, and chicken broth.
- Season with thyme, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 20–25 minutes, until the chicken is cooked through and the kale is tender.
Serving
- Serve hot in bowls. Add a drizzle of olive oil or a sprinkle of Parmesan if you like.
- For a crunchy side, serve with toasted bread or a simple grilled cheese.
Notes
Let the soup cool to room temperature before storing. In the fridge: store up to 3–4 days. In the freezer: store up to 2–3 months. Thaw in the fridge overnight, then reheat gently.