Looking for a delicious and comforting soup recipe to keep you warm this winter?

Give this one a try! This Tuscan-inspired soup combines lean protein from chicken, plant-based protein from white cannellini beans and fibre from potatoes and kale to help keep you feeling satisfied. Blending the beans helps to give a smooth and creamy consistency, while adding an extra fibre and protein boost. Pair with a sandwich or enjoy on its own.

Recipe makes x 4-6 servings

Prep time: 15 minutes

Cook time: 35 minutes

Recipe Ingredients

1 package ground chicken
1 can cannellini beans, drained and rinsed thoroughly
2-3 potatoes
1 large carrot
1-2 stalks celery
1 onion
2 cloves garlic (or 2 tbsp minced garlic)
1 bunch of kale, destemmed and roughly chopped
1 carton no-salt added chicken broth
2 tbsp italian seasoning
Salt and pepper, and optional red chili flakes (½ tsp - 1 tsp, depending on preference)

Recipe Directions

Wash and chop all vegetables; carrots, celery, onion, garlic, potatoes. Set aside.
Blend cannellini beans with a splash of water until smooth. Set aside.
In a large pot, saute ground chicken in 1 tbsp olive oil until cooked through. Season with salt, pepper, chili flakes (if using) and 1 tbsp italian seasoning. Remove from the pot.
Add all of your prepared vegetables and saute until slightly softened, 5 minutes. Season with salt, pepper and remaining 1 tbsp italian seasoning.
Add broth and blended beans, mix until combined. Add cooked chicken back to pot. Bring to a boil, then reduce heat to medium low until vegetables are tender (15-20 minutes).
Add cooked chicken back to the pot, along with prepared kale. Cook for about 5 minutes, until kale is tender. Serve and enjoy!