One-Pot Chicken Cannellini Kale Soup
with Carrot & Lemon
No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Tonight’s soup is chock-full of goodness—that is to say, spiced ground pork, chunks of carrots, smooth cannellini beans, and tender curly kale. Bust out your literal or metaphoric blanket, and get ready to wrap yourself in this meal that’s as satisfying as it is delicious.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
3 ounce
Carrot
1 unit
Shallot
4 ounce
Kale
1 unit
Lemon
10 ounce
Chopped Chicken Breast
1 tablespoon
Tuscan Heat Spice
3 unit
Chicken Stock Concentrate
1 unit
Cannellini Beans
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. Trim, peel, and cut carrot into a small dice. Halve, peel, and cut shallot into a small dice. Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-size pieces. Drain and rinse beans. Quarter lemon.
• Heat a drizzle of oil in a large pot over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned, 2-4 minutes (it’ll cook through later). Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Add garlic and cook until lightly browned, 1-2 minutes. • Transfer pork mixture to a plate.
Pat chicken dry with paper towels. Swap in chicken (no need to break up chicken into pieces!) or turkey for pork.
• Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. (TIP: If veggies begin to brown too quickly, reduce heat to medium low.) Season with remaining Tuscan Heat Spice and a pinch of salt and pepper.
• Stir in chopped kale, stock concentrates, 2½ cups water, and ½ tsp salt. (For 4 servings, use 5 cups water and 1 tsp salt.)
• Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in pork mixture and beans. • Reduce heat to medium low and cover. Continue cooking until pork is cooked through, 5 minutes more.
• Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper. • Divide soup between bowls. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
