The recipe for this soup originated in the weekly email from our farmers.
We replaced the potatoes in the recipe with beans (more fiber and protein),
added some more spices, and our special "topping."
Our teenage sons gladly ate this super healthy soup.
I noticed they heated up the leftovers for lunch the next day.
That's an accomplishment for us!
Kale, White Bean, and Chicken Soup
4-6 scallions/green onions, thinly sliced (from our farmers)
2 T. extra virgin olive oil
2 cans white beans (Great Northern Beans)
2 (32 oz.) boxes of chicken stock or broth, low sodium and organic would be great
1 whole boneless, skinless chicken breast - approximately 1.25 lbs
1 large bunch kale (from our farmers)
1 t. (or to taste) ground white pepper
1 t. (or to taste) thyme
salt to taste
fresh garlic cloves
baby sweet peppers
In a stock pot, combine chicken stock and the whole chicken breast.
Bring to a boil, then reduce heat and simmer until cooked through.
Meanwhile, drain beans and rinse. De-stem the kale. The more kale the merrier!
If you aren't sure how to de-stem kale go to the following website: http://feedyourskull.com/2011/10/07/how-to-de-stem-kale/
Rough cut the kale after de-stemming.
In a small saucepan heat the olive oil. Add the scallions and cook until slightly tender.
Once the chicken is cooked through, remove from the stock and shred.
Return the chicken to the pot; add the beans, kale, scallions plus olive oil, thyme, white pepper, and salt. Heat through.
Slice the baby peppers into rings. Top each bowl of soup with the pepper rings.
Top each bowl with a freshly grated clove of garlic.
*It's great for your health to eat fresh garlic!
You can easily cut this recipe in half. This recipe served four adult portions with leftovers.
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