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High Protein White Bean Soup

A cozy bowl of High Protein White Bean Soup packed with protein-rich beans and tender chicken, offering a hearty and customizable meal for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 tablespoon olive oil Extra virgin recommended for a richer flavor.
  • 1 medium onion, chopped Preferably yellow onion for sweetness.
  • 2 medium carrots, diced Can substitute with parsnips for a different flavor.
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
Herbs and Seasonings
  • 1 teaspoon dried thyme Fresh thyme if available.
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice For a fresh zing!
Soup ingredients
  • 4 cups low sodium chicken broth Homemade or store-bought.
  • 15 ounces cannellini beans, drained and rinsed Look for low-sodium cans.
  • 6 ounces cooked chicken breast, shredded Rotisserie chicken works perfectly.
  • 2 cups chopped kale Can substitute with spinach for a milder taste.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. The oil should shimmer but not smoke; this usually takes about 2 minutes.
  2. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes.
  3. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until fragrant.
Cooking
  1. Pour in the chicken broth and add the bay leaf. Bring this mixture to a gentle simmer, which should take about 3-5 minutes.
  2. Add the drained cannellini beans and shredded chicken, stirring to combine.
  3. Simmer the soup for 10 minutes to allow all those flavors to meld.
  4. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
  5. Season with salt, black pepper, and lemon juice, then remove the bay leaf.
  6. Ladle into bowls and serve warm.

Notes

Chef’s Tip: To avoid overcooking your kale, add it in right before serving. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.