30-Minute Kale, White Bean & Chicken Soup Recipe - (4.6/5)

Ingredients

• 3 tablespoons olive oil
• 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
• 1 cup celery, sliced thin (about 2 stalks)
• 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
• 4 garlic cloves, peeled and finely minced
• 64 ounces (8 cups) low-sodium chicken broth
• 3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
• 1 cup zucchini, diced small (from about 1 medium zucchini)
• 1 tablespoon lemon juice, optional (brightens up the flavor)