White Bean Soup
If you are into easy healthy dinner recipes this is one of those. This white bean soup recipe is hardy, healthy, and super quick to make. It is a perfect winter soup when the chill starts to hit. The soup holds really well for leftovers so you can cook once and eat twice. What makes this easy one pot meal a hit too is that it is loaded with protien, fiber and just yummy goodness. Your can also make it vegan if that is more your style.
Ingredients
Scale
- 1 cup yellow onion chopped finely (the yellow onion vs white onion will give it a slightly sweeter taste)
- 4 cups Kale leaves (cut the center part out because that is the bitter part)
- 2 cups carrots medium diced about 1/4 inch thick
- 1 cup water
- 4 cups chicken broth or stock (if making this vegan you can use vegtable broth)
- 2 chicken breast (if making this vegan omit the chicken)
- 2 cans of white Northern Beans 15.8oz cans
- 1 teaspoon of olive oil
- 1 teaspoon of butter
- 1 tbl spoon of salt to season your chicken breast
- 2 cups celery medium diced about 1/4 inch thick
Instructions
- In a large pot add the butter and olive oil just till the butter is nice and melted on medium heat. Then add in the carrots and celery and onion and cover for about 10-15min or till the veggies are nice and tender. You do want to keep an eye on the veggies so they do not burn or over cook and stir occasionally. The reason we add the lid is because we don’t really want to saute them what we want to do is more so steam them. But cooking this way we get awasy with out having to add so much oil or butter. The oil and butter is more to keep the veggies from sticking to the pot till the steam builds up and the veggies get cooking.
- While the veggie are cooking you want to season your chicken breast with the salt on both sides and set it aside.
- Once the veggies are tender but not fully cooked add in the water, chicken stock and chicken breast, beans and kale. Put the lid back on and cook for about 20min till the chicken is fully cooked.
- Once the chicken is fully cooked take it out and in a seperate bowl shred the chicken using two forks or a little trick I use that I love is I use a hand mixer. It really does work and it shreddes the chicken beautifully and so quickly. You can also cube the chicken if you want. Completely up to you how you wand you chicken, shredded or cubed.
- Once all the ingredients are in the pot let them all marry together for about 10min then serve. I like to serve this with either buttered toasted baguette or ciabatta bread.
Notes
If you are opting for the vegan option you are going to want to substitute with the chicken stock with vegtable stock.
Find it online: https://monica-living.com/2024/02/09/white-bean-soup/