Description
Hearty Chicken and White Bean Delight brings Mediterranean warmth to your dinner table. Creamy cannellini beans mingle with tender chicken, creating a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Chicken and White Bean Delight
Proteins:
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2 garlic cloves, minced
- 2 cups (75 g) black kale (cavolo nero), shredded
Herbs, Seasonings, and Liquids:
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 can (14 oz / 400 g) cannellini beans, rinsed and drained
- 5 cups (1.25 liters) low-sodium chicken stock
- Juice of a half a lemon
- Salt and pepper to taste
Instructions
- Warm olive oil (15 milliliters or ) in a spacious cooking vessel over moderate temperature, creating a foundation for flavor development.
- Gently sauté finely chopped onions, diced carrots, and sliced celery for 5-6 minutes, allowing vegetables to soften and release their aromatic essence.
- Introduce bite-sized chicken pieces into the vegetable medley, cooking for 4-5 minutes until the meat transforms from pink to a uniform, appetizing color.
- Sprinkle Italian seasoning and paprika across the mixture, thoroughly stirring to distribute the spices evenly and create a harmonious flavor profile.
- Carefully add thoroughly rinsed cannellini beans and pour in chicken stock (240 milliliters or 8 fluid ounces), elevating the pot’s temperature until the liquid reaches a robust boil.
- Reduce heat to a gentle simmer, positioning the pot lid slightly askew, and allow the concoction to meld together for approximately 12-15 minutes.
- Incorporate freshly squeezed lemon juice and delicately shredded kale, permitting the greens to wilt and integrate seamlessly for 2-3 minutes.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper, ensuring a perfectly balanced flavor profile.
- Ladle the aromatic mixture into serving bowls and accompany with a rustic, crusty bread for a complete, satisfying meal.
Notes
- Meal prep this dish ahead of time for quick weeknight dinners, as it stores beautifully in the refrigerator for 3-4 days.
- Choose fresh, tender kale leaves to enhance the nutritional value and provide a vibrant green color to the soup.
- Opt for low-sodium chicken stock to control salt intake and allow more flexibility in seasoning the final dish.
- Use boneless, skinless chicken breasts or thighs for a leaner protein option that absorbs flavors wonderfully.
- Consider using a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Rinse canned cannellini beans thoroughly to reduce sodium content and improve overall digestibility.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 228 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 55 mg