Easy 30-Minute Kale, White Bean, and Chicken Soup

averiecooks.com

Tori Hunt

3 tablespoons olive oil

2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)

1 cup celery, sliced thin (about 2 stalks)

2 to 3 cups green cabbage, sliced into thin ribbons (about ½ small head of cabbage)

4 garlic cloves, peeled and finely minced

64 ounces (8 cups) low-sodium chicken broth

3 to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

two 15-ounce cans cannellini beans, drained and rinsed

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

1 cup zucchini, diced small (from about 1 medium zucchini)

1 tablespoon lemon juice, optional (brightens up the flavor)

Directions at averiecooks.com

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