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My ultimate comfort on chilly evenings is this chicken and white bean soup. I stumbled upon it during a trip to Tuscany, and it's become one of my go-to meals ever since. When tender chicken mingles with creamy cannellini beans and crispy kale in a flavorful broth, you get a hearty dish that always wows everyone at dinner. It's my trusty solution for a quick, balanced family meal.
What makes this hearty soup extraordinary
This soup shines because it perfectly balances proteins, fiber, and leafy greens. In my kitchen, I turn to this when I need a complete meal without slaving away at the stove. A splash of lemon juice and Italian herbs adds a brightness that turns this comforting bowl into something sophisticated that kids and adults can't get enough of.
Must-have components
For a successful batch, I always grab fresh chicken breast cut into uniform small chunks - about 450g works great. A medium onion finely diced, one nice carrot, and two celery stalks create the aromatic foundation. I toss in two minced garlic cloves for a gentle flavor boost. A can of rinsed cannellini beans brings creaminess and substance. Homemade chicken stock if you've got it (around 1.25 liters) forms the tasty base. Black kale torn into bite-sized pieces (roughly 75g) adds both texture and goodness. A drizzle of olive oil, juice from half a lemon, and my go-to spices finish it off.
Step-by-step cooking method
I start by warming olive oil in my Dutch oven. Then I cook the onion, carrot, and celery until they soften and release their aroma. Next comes the chicken, which I brown for about 5 minutes. Once the chicken looks golden, I mix in the beans and broth. Everything simmers gently for 15 minutes. My favorite part is adding the kale and lemon juice. Just a few minutes cook the kale until it's soft but still has some bite. A final crack of pepper, a touch of salt, and dinner's ready to go.
What to serve alongside
I never skip serving crusty sourdough bread with this soup - it's perfect for soaking up all that tasty broth. When I want something lighter, I'll add a green salad on the side. My little indulgence is a sprinkle of freshly grated parmesan or a drizzle of good quality olive oil right before bringing it to the table.
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Smart storage tips
This soup keeps wonderfully for three days in an airtight container in the fridge. When it's time to warm it up, I always use a pot on low heat, stirring now and then. I don't bother with the microwave since it tends to make the chicken tough. The flavors actually get better the next day after they've had time to mingle and develop.
Frequently Asked Questions
- → How can I make this soup thicker?
- Mash a handful of beans against the pot's sides. Their natural starches will thicken the soup easily.
- → Is this good for meal prep?
- It keeps in the fridge for 3 days, and the flavors improve overnight. Perfect for prepping ahead of time.
- → Can I freeze the leftovers?
- Yep! Freeze it for up to 3 months. Just let it cool fully and store it in airtight containers.
- → What bread pairs well with this?
- Crunchy baguette or toasted sourdough is amazing. The crispy texture goes perfectly with the creamy soup.
- → What can I swap the black cabbage with?
- Fresh spinach or kale works just as well. They keep the green vibe and have similar nutrients.