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Tuscan White Bean & Kale Soup with Herb Focaccia

Tuscan White Bean & Kale Soup with Herb Focaccia

Lunch
Prep Time
20min
Cook Time
40min
Servings
1
Calories
556
Chef's Note

For a deeper flavor, try mashing about 1/4 cup of the cannellini beans before adding them to the soup. This will create a naturally thicker, creamier texture without adding any dairy. You can also prepare the soup base a day ahead and add the kale just before serving for optimal freshness.

Tags
soup
Italian
chicken
beans
kale
focaccia
lunch
lactose-free
healthy
Mediterranean
Ingredients

  • 3/4 cup cannellini beans

  • 3 oz chicken breast

  • 2 cups kale, chopped

  • 1/2 medium carrot, diced

  • 1 stalk celery stalk, diced

  • 1/4 medium yellow onion, diced

  • 2 cloves garlic cloves, minced

  • 1 tablespoon olive oil

  • 1.5 cups chicken broth, low sodium

  • 1 sprig rosemary, fresh

  • 2 sprigs thyme, fresh

  • 1 leaf bay leaf

  • 1 teaspoon lemon juice

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 2 oz pre-made focaccia bread

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried basil

  • 1/8 teaspoon garlic powder

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1/4 diced onion, 1/2 diced carrot, and 1 diced celery stalk. Cook for 5 minutes until vegetables begin to soften.

  • 3

    Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 4

    Add 3 oz diced chicken breast to the pot and cook for 5 minutes until lightly browned on all sides.

  • 5

    Pour in 1.5 cups chicken broth and add 1 sprig rosemary, 2 sprigs thyme, and 1 bay leaf. Bring to a simmer.

  • 6

    Add 3/4 cup cannellini beans and simmer for 15 minutes.

  • 7

    While the soup simmers, place 2 oz focaccia bread on a baking sheet. Mix 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/8 teaspoon garlic powder in a small bowl.

  • 8

    Lightly brush the focaccia with a few drops of olive oil (from the tablespoon already counted in ingredients) and sprinkle with the herb mixture.

  • 9

    Bake the focaccia for 5-7 minutes until warm and slightly crisp on the outside.

  • 10

    Add 2 cups chopped kale to the soup and simmer for an additional 5 minutes until kale is wilted and tender.

  • 11

    Remove the herb sprigs and bay leaf from the soup.

  • 12

    Stir in 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 13

    Taste and adjust seasoning if needed.

  • 14

    Ladle the soup into a bowl and serve with the warm herb focaccia on the side.

Nutrition Information (per serving)
556
Calories
35g
Protein
63g
Carbs
19g
Fat
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