The soup is easy, ready in 30 minutes, hearty, and healthy. It’s packed with flavor, texture, and even for those who think that soup can’t make a meal, this one will change your mind. To save time I used shredded rotisserie chicken. The beans add heartiness and protein while the kale, cabbage, and zucchini add texture. There’s sweet Vidalia onions, garlic, and celery for a flavor boost.. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the soup so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.
Ingredients
Gluten free
∙ Makes 14 cups
Meat
3 cups Chicken, cooked
Produce
1 4 large stalks of kale, leaves from
2 15-ounce cans Cannellini beans
4 Garlic cloves
2 cups Green cabbage
1 tsp Oregano, dried
1 tbsp Parsley, dried
2 cups Vidalia or yellow onion, sweet
1 cup Zucchini
Canned goods
64 oz Chicken broth, low-sodium
Condiments
1 tbsp Lemon juice
Baking & spices
1 tsp Black pepper
1 tsp Salt
Oils & vinegars
3 tbsp Olive oil