White Bean, Chicken, and Kale Soup

White Bean, Chicken, and Kale Soup


2 teaspoons Dierbergs olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1 carton (32 ounces) reduced-sodium chicken broth
4 cups water
1 bunch kale, chopped (about 8 cups)
2 cans (15 ounces each) cannellini or other white beans, rinsed and drained
2 cups shredded, cooked chicken breast
1 teaspoon Mrs. Dash salt-free seasoning
½ teaspoon ground black pepper


In stockpot, heat olive oil over medium-high heat. Add carrot, celery, onion, and garlic; cook stirring often until vegetables soften, about 3 minutes. Add remaining ingredients; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Ladle into serving bowls.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 191
Cholesterol: 30 mg
Fat: 3 g
Sodium: 447 mg
Carbohydrates: 22 g
Protein: 19 g
Fiber: 6 g