Tuscan-Style Kale and White Bean Soup with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuscan-Style Kale and White Bean Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Tuscan-Style Kale and White Bean Soup with Chicken

Savor a warm, hearty bowl of Tuscan-style soup bursting with tender chicken breast, creamy white beans, and vibrant kale. This comforting dish melds the earthy flavors of garlic, tomatoes, and aromatic herbs, offering a balanced experience perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

575kcal
Protein
46.3g
Fat
19.1g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, cooked and shredded

3/4 cup cooked White Beans (Cannellini)

2 cups chopped Kale

1 cup Diced Tomatoes

1 medium Carrot, diced

1/2 medium Yellow Onion, diced

2 cloves Garlic, minced

1 tbsp Olive Oil

2 cups Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add diced onion and carrot, and sauté until softened, about 3-4 minutes.

  • 3

    Stir in minced garlic and dried thyme, cooking for about 1 minute until fragrant.

  • 4

    Add the shredded chicken breast and sauté briefly to combine flavors.

  • 5

    Pour in the chicken broth and diced tomatoes, then add the bay leaf.

  • 6

    Bring the mixture to a simmer, then stir in the white beans and chopped kale.

  • 7

    Allow the soup to simmer for 8-10 minutes until the kale is tender and flavors meld.

  • 8

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.

Tuscan-Style Kale and White Bean Soup with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuscan-Style Kale and White Bean Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Tuscan-Style Kale and White Bean Soup with Chicken

Savor a warm, hearty bowl of Tuscan-style soup bursting with tender chicken breast, creamy white beans, and vibrant kale. This comforting dish melds the earthy flavors of garlic, tomatoes, and aromatic herbs, offering a balanced experience perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

575kcal
Protein
46.3g
Fat
19.1g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, cooked and shredded

3/4 cup cooked White Beans (Cannellini)

2 cups chopped Kale

1 cup Diced Tomatoes

1 medium Carrot, diced

1/2 medium Yellow Onion, diced

2 cloves Garlic, minced

1 tbsp Olive Oil

2 cups Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add diced onion and carrot, and sauté until softened, about 3-4 minutes.

  • 3

    Stir in minced garlic and dried thyme, cooking for about 1 minute until fragrant.

  • 4

    Add the shredded chicken breast and sauté briefly to combine flavors.

  • 5

    Pour in the chicken broth and diced tomatoes, then add the bay leaf.

  • 6

    Bring the mixture to a simmer, then stir in the white beans and chopped kale.

  • 7

    Allow the soup to simmer for 8-10 minutes until the kale is tender and flavors meld.

  • 8

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.