This is your Friday Fast and Healthy One Pot Meal idea.
Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!
I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)
Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.
Tuscan Chicken White Bean and Kale Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
1 rotisserie chicken
2 tablespoons olive oil
2 leeks, finely chopped
2 large carrots, finely diced
8 Little Potato Company fingerling potatoes, diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white kidney beans, drained and rinsed
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped
9-10 cups low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
INSTRUCTIONS
Pull apart the rotisserie into bite size pieces and set aside
In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.
Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.
NOTE: This soup tastes even better the next day.
BONUS RECIPE!
CHEESY GARLIC CROSTINI
INGREDIENTS
1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded
INSTRUCTIONS
Preheat the oven to 375°F.
Combine olive oil, garlic powder and onion powder in small bowl. Set aside.Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.
Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.
Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.
Store leftovers in an airtight container.
HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze.
