1 (19-ounce) can cannellini beans, rinsed and drained
1 cup packed roughly chopped fresh kale
1 cup packed baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
How to Make It
Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2–3 minutes more or until tender. Season with salt and pepper.
Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.
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This soup was delicious. I did not have any leeks, so I substituted 1/2 chopped onion. I also used a bag of shredded carrots and topped the soup with a little parmesan cheese when serving. I loved the crunch of the kale! I will definitely make this again.
My husband and I really enjoyed this soup. It's quick, healthy, and great for a winter weeknight meal. The white beans make the soup hearty and filling while the kale and spinach are healthy additions. My husband, who is not a fan of cooked leafy vegetables such as kale and spinach, enjoyed them in combination with the other flavors of the soup. I'm sure this soup will become a staple meal in my household.
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