Creamy White Bean & Kale Soup

Packed with chicken and stick-to-your ribs goodness, this soup is a winter night's dream. Serve topped with shredded parmesean for a treat! The recipe is very forgiving—I often eyeball the measurements and have been known to substitute collard greens for the kale.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add oil—I use olive oil—to a big pot or instant pot on medium-high heat (or sear). While the pot heats up, chop celery, onion, carrot, and garlic.

Step 2

Add oinions and celery to the pot and cook till they are soft and maybe a little browned.

Step 3

Add garlic and carrots and cook until soft.

Step 4

Add corn starch and stir until well dispersed and absorbed.

Step 5

Add chicken, beans, and kale. Pour in broth, cream, lemon juice, and spices. Stir.

Step 6

Pour in water. Stir, reduce heat, and leave to simmer covered until the greens are tender—I do one normal soup cycle in my electric pressure cooker.