For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.
Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?
This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.
For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.
Leftovers were great the next day, so for a larger family, feel free to double the recipe.
- 2 Tablespoons extra-virgin olive oil
- 1½ cups chopped onion (about 1 medium)
- 1 cup diced carrot
- 1 cup diced celery
- 2 cups kale, stemmed and chopped into 1 inch pieces
- 4 large garlic cloves, minced
- 2 Tablespoons tomato paste
- 6 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- 1 15 oz. can great northern beans, strained and rinsed
- 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
- 2 Tablespoons fresh lemon juice
- ¼ cup parmesan cheese, shaved
- Salt and Pepper
- Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
- Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
- Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
- Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.