Tuesday, March 13, 2012

Kale, White Bean and Chicken Soup

As the winter wanes on to a close, I want to use as much kale as possible.  Yes, I am aware that due to our global market, I can get kale whenever, but I think of it as a winter vegetable.  And I've been trying to get Brett to like it.

Thus far, attempts to sautee or serve it as a side may or may not have failed.  Not because the dishes were bad (I liked them) but rather because he stubbornly doesn't like it.  Same goes (heartbreakingly) for quinoa and cous-cous.  So....I decided to cook kale in a soup.  Soup for the win!

This soup was far easier to prepare because I slow cooked the chicken before.  Forgot to take pictures, but just as a general hint, slow cooking chicken breasts during the day gives you SO many options when you get home.  Whether it's putting it in soups, tacos, enchiladas, smothered in BBQ and used in BBQ sammies....options are endless. 

The result was a spicy hearty soup that was even better the next day as leftovers.  You can adjust the spiciness of it pretty easily and would be good without spice as well. 

Ingredients
2 large chicken breasts
1 T fresh rosemary
1/2 t ground black pepper
1/2 C water
1 T olive oil
1 large yellow onion
1 garlic clove
1/2 T red pepper flakes
1 can diced tomatoes, drained
1 large bunch of kale
1 can cannelli beans, drained
5 C low sodium chicken broth
1 t tabasco 
1 t worchestire sauce
salt and pepper to taste - add 1/4 t at a time at most

Put the chicken breast in a slow cooker and add the rosemary through the water.  Slow cook on low for six to eight hours or until you can pull it apart easily.  If you don't, for whatever reason, want to include the chicken, and just add the rosemary and the pepper to the soup.  

Heat up the olive oil in a large dutch oven or whatever you want to cook soup in.  Chop the onion and garlic coarsely and add to the pot.  Sautee about 5 minutes or until the onion is soft.

Trim the kale and remove the stems.  Set aside.

Drain and rinse the beans.

Add the chicken, beans, kale and tomatoes to the onions and garlic.  Add in the red pepper flakes as well.  Stir and then cover for about 5 minutes to allow the kale to wilt. 

Add in the broth, tabasco and worchestire.  

Stir and bring to a boil and reduce to simmer for about 15 minutes.  Season with the salt and pepper gradually (don't oversalt it!)

Serve when hot and enjoy!

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