It’s soup season! And I am here for it. Rusty’s wild land fire season is done, we’re soaking in slow autumn days complete with brisk hikes, leaf jumping, fireside hangs, and family game nights, and soup is on the menu.
I love how colder weather meals can be made in advance (hello nap time dinner prep) to simmer all day long, warm the soul, and taste GREAT as leftovers. I also love how soup is so perfect for sourdough dipping.
This one came after a special CSA drop-off from our friends at Wildling Farm that included a big bunch of kale. I also happened to have a hankering for white bean and chicken soup. And, on a whim, I added the lemon juice to finish it off, and holy smokes. SO GOOD.
This is going to be on a weekly rotation all fall and winter long. It’s so simple to make, so soul-warming, and I swear the flavors just get better each night as leftovers. We enjoyed this 3 nights in a row, and no one was sick of it. I hope you enjoy it too!
Cheers to nourishing and soul-warming stew and food as love language.
ENJOY!
lemony chicken and cannellini bean soup
WHAT YOU NEED:
- 2 tablespoons extra-virgin olive oil or butter
- 1 small yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound chicken breast (we love Wild Pastures; save 20% for life here)
- 1+ teaspoons sea salt (to taste)
- 1 bay leaf
- 8 cups chicken broth
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and roughly chopped
- 1 tablespoons fresh lemon juice, from 1 lemon, plus more to taste
- 0ptional (but encouraged) serving additions: parmesan cheese, parsley, and sourdough focaccia
WHAT YOU DO:
- set a large dutch oven or pot to medium high heat and add fat.
- once hot, add the onions, stirring until cooked through and just translucent.
- add the carrots and celery and continue to cook until just softening.
- add garlic and stir, cooking until just fragrant.
- now, add the chicken breasts and sprinkle with sea salt; leaving for ~1 minute for a quick sear on each side.
- add broth and bay leaf and bring to a boil; then, reduce to a simmer, cover, and let it do it’s thing for about 30 minutes.
- pull the chicken from the pot and chop or shred, then, return to the pot and let it continue to simmer.
- add the beans, kale, and lemon juice, taste and add salt if desired, then bring back to a simmer and let it cook for another 10-15 minutes (or until whenever you’re ready to enjoy).
- serve warm, top with a bit of parsley to taste, sprinkle with fresh grated parmesan, and ENJOY with a slice of buttery focaccia!
This will be a staple all season long. I hope you love it too! Happy soul warming. I hope you enjoy this one as much as I do! If you make it, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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