Name: Chicken ribollita soup with beans
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 lb ground chicken; 2 tbsp extra virgin olive oil; 3 medium carrots, diced; 4 stalks celery, diced; 1 1/4 medium yellow onions, diced; 4 cloves garlic, minced; 5 oz lacinato kale, stemmed and chopped; 2 1/2 cups canned cannellini beans, drained and rinsed; 1 (14.5-oz) can diced tomatoes; 4 cups vegetable broth; 1 1/2 medium russet potatoes, peeled and finely diced; 1 1/2 tbsp fresh thyme, leaves stripped; 2 tsp salt; 3/4 tsp black pepper; 1/2 tsp red pepper flakes; 1 tbsp lemon juice

Nutrition

Per serving

2,025 calories

Protein: 133g; 26% of calories
Carbs: 212g; 41% of calories
Fat: 76g; 33% of calories

Instructions

Prep 25 min · Cook 25 min

Heat a large pot over medium-high heat with half the olive oil. Add the ground chicken and cook, breaking it up with a wooden spoon, for 8 minutes until browned and cooked through. Remove the chicken from the pot and set aside. Done when reaches 165°F.
Add the remaining oil to the pot over medium heat. Add the onion, carrots, and celery. Sauté for 8 minutes until the vegetables begin to soften. Stir in the garlic and thyme leaves, cooking for 1 minute until fragrant.
Add the diced tomatoes, white beans, vegetable broth, salt, black pepper, red pepper flakes, and finely diced potatoes. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes until the potatoes are very soft and beginning to break down.
Stir the cooked chicken and chopped kale into the pot. Simmer for 5 more minutes until the kale is tender and the soup has thickened. Stir in the lemon juice and serve in equal portions.

Nutrition

Ingredients

Instructions

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