8cupschicken stock or 8 cups water plus 3 tablespoons chicken base
1/2 - 1teaspoonkosher saltadd more to taste depending on how salty your stock is
1/2teaspooncrushed red pepper flakes
1/2teaspoonfreshly ground black pepper
3cupscooked white beans or 2 cans white beansno need to drain the beans
3cupscooked chickenchopped bite size
4cupskale leavesremoved from the stem and chopped bite size
Topping: freshly grated Parmesan or Pecorino Romano1-2 tablespoons for each bowl
Heat the oil over medium high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes. Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken and all the spices.
Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken. Add the kale and let it simmer for just a moment to wilt it slightly. Scoop into bowls and top with generous amounts of freshly grated Parmesan. Enjoy!
MEAL: Let the soup cool completely before transferring to freezer safe
containers. Soup can be reheated in the microwave or it can be thawed first and
then reheated on the stove-top.
Chicken, White Bean and Kale Soup https://barefeetinthekitchen.com/chicken-white-bean-and-kale-soup-recipe/