Garlicky Cannellini Bean Chicken Soup

Continuing with our cold-and-flu-season theme, the recipe for today is a comforting and flavorful soup for when you’re feeling under the weather (or really for any time!).  This recipe can be adjusted easily for a vegan diet, and is just what you’ll want on that inevitable sick-day from work.  Start this recipe the night before, and you’ll be ready to cuddle up with this, a blanket, slippers and your favorite movie in no time.

Garlicky Cannellini Bean Chicken Soup

2 cups dried cannellini beans (soak overnight)
32 oz. container of chicken stock
2 cups chopped chicken (can omit if you want to make this vegan)
4 stalks celery, sliced very thin
4 carrots, sliced very thin
1 large red onion sliced thin and then chopped
4 cloves garlic chopped
1 tsp. thyme
1 tsp. marjoram
1 tsp. oregano
Salt and pepper to taste (I use smoked salt)
4 cups chopped kale

Soak beans overnight.  In the morning, add beans to a crockpot with enough water to cover and cook on low all day.


Over medium heat, add oil to a soup pot and heat, then add garlic.  Cook until toasted.  Add onion, celery, carrot, thyme, marjoram and oregano.  Allow the onions to become translucent.  Add the kale and sauté until kale is cooked through.

Add chicken or vegetable broth (I prefer Trader Joe’s Organic Vegetable Broth), beans and chicken.  Bring to a boil, then turn heat to low and simmer for about 15 minutes.  Add more spices according to taste.

ImageImageFill a bowl and get comfy!


Serves:            8
Serving Size:  1 ½ cups
Protein:          12 grams
Fiber:              8 grams