The first time I made this soup was for Christmas. This soup is perfect for a blistery wintery day to warm up with. The parmesan cheese adds for a nice saltiness along with the chard adding a nice earthy element to the dish. Pair this soupe with crusty charred French bread!
Servings 6
Ingredients:
2 Tbsp olive oil
1 small onion, chopped
2 whole carrots, peeled, chopped
3 celery stalks, chopped
3 garlic cloves, minced
2 cups kale or swiss chard, stems trimmed, leaves torn
2 russet potato, peeled, cubed*
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained & rinsed
32 oz low-sodium chicken broth
1 lb chicken breast or thighs
1 tsp salt
1 tsp black pepper
Directions:
- Heat oil; add onion, carrot, celery, and garlic; soften for 5 minutes
- Add kale & potato; cover and let wilt for 5-10 minutes
- Add tomatoes & rosemary
- Blend 3/4 cup of beans & 1/4 cup chicken broth; add to pot
- Add chicken broth
- Simmer pot until the potatoes are tender; about 20 min
- Add in the rest of the whole beans and season with salt and pepper
*Can substitute potato for 2 cups tortellini pasta
Nutrition per Serving: 292 calories, 25g protein, 30g carbs, 7g fiber, 8g fat, 2g sat fat, 197mg sodium
NUTRITION THYME RD 
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