RUSTIC CANNELLINI & KALE SOUP
Rustic Cannellini & Kale Soup
Yield: 4
Prep time: Cook time: Total time:
Ingredients:
- 1 lb organic chicken thighs, trimmed & cut in small pieces
- 1 tbsp veggie oil
- salt & pepper
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 6 sprigs of thyme
- 2 bay leaves
- 15 oz can crushed tomatoes
- 4 cups vegetable broth
- 2 cups chicken broth
- 1/2 tsp crushed red pepper flakes (OPTIONAL)
- 15 oz can cannellini beans
- 1/3 cup fresh lemon juice (2 lemons)
- 1 bunch of tuscan kale, chopped
- salt & pepper to taste
Instructions:
- Trim the chicken thighs and coat with veggie oil, salt & pepper. Set aside.
- Melt the butter on medium in a dutch oven and add the chicken thighs. Once cooked through, transfer chicken to a bowl. Add chopped onion, garlic, thyme and salt & pepper until translucent and fragrant. Combine the bay leaves, crushed tomatoes, vegetable and chicken broth along with red pepper flakes and bring to a boil. Reduce heat and add the lemon juice and chicken back to the broth. Reduce heat to simmer for 20-30 mins to build flavor. Remove the bay leaves then add cannellini beans and tuscan kale for an additional 5 minutes until the kale has wilted.
- Serve hot with a pinch of the red pepper flakes (optional) and lemon wedges on the side.