White Bean Chicken Soup Recipe

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 cup Yellow Onion
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  2 Carrots(122g)
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  2 Celery(80g)
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  1 JalapeñO Pepper(14g)
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  1 1 bay leaf
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  3 Garlic(9g)
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  8 cup Low Sodium Chicken Broth
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  28 oz Beans, Cannellini, Canned, Drained
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  2 cup Chicken Breast, Grilled
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 tbsp 2 Tablespoons Finely Chopped Fresh Dill, Plus Extra For Garnish
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  1 Swiss Chard(340g)
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  1 tbsp Lemon Juice, Fresh
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large pot over medium heat until shimmering, about 1–2 minutes. Add the onion, carrots, celery, and jalapeño pepper; cook, stirring occasionally, for 5–7 minutes until the vegetables begin to soften and the onion turns translucent.
2. 2Add the fresh garlic and bay leaf; cook, stirring constantly, for 1 minute until fragrant.
3. 3Pour in the low sodium chicken broth and add the drained cannellini beans and cooked chicken breast; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
4. 4Add the swiss chard, kosher salt, and freshly cracked black pepper; simmer for 8–10 minutes until the chard is tender and wilted. Stir in the fresh dill and lemon juice, tasting and adjusting seasonings as needed.
5. 5Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch headspace to allow for expansion.
6. 6Let cool to room temperature, then seal containers and refrigerate for up to 4 days, or freeze for up to 3 months.
7. 7To serve, reheat a single portion in a pot over medium heat for 3–5 minutes, stirring occasionally, until heated through to 165°F. Ladle into a bowl and top with grated Parmesan and fresh dill.