Lunch

Kale, Chicken and Bean soup is for Lunch.

Kale, Chicken and Bean soup takes 10 minutes to prepare.

Kale, Chicken and Bean soup takes 40 minutes to cook.

Kale, Chicken and Bean soup makes 7 servings.

The ingredients for Kale, Chicken and Bean soup are:

1 Tbsp olive oil
1 cup onion, chopped
1/2 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, minced
1 cup cherry tomatoes, cut in quarters
8 cups chicken broth
1 bunch Kale rinsed and chopped (about 4 cups)
1/2 cup red lentils
1 pound chicken thighs, diced and cooked without oil
1 can of white kidney beans (cannellini beans) drained and rinsed
2 tbsp fresh basil

parmesan cheese as garnish

Here is how you make Kale, Chicken and Bean soup:

Makes 7 1-1/2 cup servingsHeat a large stock pot, and add the olive oil (coat the bottom of the hot pan), then add the chopped onions, chopped celery, chopped carrots, minced garlic and the quartered cherry tomatoes. Saute until the vegetables are soft and translucent, about 10 minutes. Add the broth. Bring the broth to a boil, simmer 10 minutes. Add the Kale and the lentils, and continue to simmer another 10 minutes.Dice the chicken thighs and saute without oil in a separate skillet, adding to the broth as each batch is browned. (one pound is usually about 4 thighs, and I saute each thigh separately and add too the soup as it simmers).After all the chicken is added, add the beans and the chopped fresh basil, simmer 10 more minutes.Serve with a garnish of freshly grated parmesan and a fresh basil leaf.Number of Servings: 7Recipe submitted by SparkPeople user MICAROO.

The nutritional information for Kale, Chicken and Bean soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 228.4

• Total Fat: 5.4 g
• Cholesterol: 62.3 mg
• Sodium: 981.1 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 6.0 g
• Protein: 22.8 g