White Bean and Kale Soup with Chicken

Ingredients:

Extra virgin olive oil
450g boneless chicken, cut into small pieces
Salt and black pepper
Chopped onion
3 cloves garlic, minced
1/2 tsp red pepper flakes
3/4 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried rosemary
2 cans (400g each) white beans, drained and rinsed under running water; puree one can
8 cups low-salt chicken or vegetable stock
225g kale leaves, cut into 1cm strips (no thick stems)
5cm parmesan cheese rind
1-2 tsp fresh lemon juice

Instructions:

1. Heat 2 tbsp extra virgin olive oil in a large saucepan. Add chicken. Cook, stirring frequently, until browned (about 5-7 minutes). Season with salt and black pepper. Transfer chicken to a plate.
2. Add onions to same saucepan and cook over medium heat, stirring occasionally, for about 4 minutes (until softened; add a little more extra virgin olive oil if needed). Add garlic, red pepper flakes, coriander, cumin and rosemary. Stir. Cook over medium heat, stirring constantly, for 30-60 seconds (just be careful not to burn the garlic).
3. Return the chicken to the pot, along with the white beans (both cans of whole and canned), the broth, the kale, and the Parmesan cheese rind.
4. Increase the heat and cook for 5 minutes (be sure to skim off any foam that forms on top). Then reduce the heat. Partially cover the pot, leaving only a small opening. Cook for about 25 minutes.
5. Remove the cheese rind. Taste and adjust seasoning if necessary.
6. Finally, stir in the lemon juice. Ladle the soup into bowls and drizzle with extra virgin olive oil. Serve with your favorite crusty bread.

Yield: 6 servings
Recipe: themediterraneandish.com