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Tuscan Chicken, Kale and White Bean Soup

Ingredients

  • 5 tbsp (75 mL) extra virgin olive oil, divided
  • 4 slices (100 g) thick cut bacon, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp (3 mL) whole fennel seeds
  • 1/8 tsp (1 mL) chili flakes
  • 1 bunch (180 g) kale, washed and chopped
  • 2 tsp (10 mL) kosher salt
  • 4 cups (1 L) Western Family Chicken Broth
  • 2 Maple Leaf Prime boneless skinless chicken breast, cut into 1 inch pieces
  • 1 can (540 mL) white kidney beans, drained and rinsed
  • 1 can (398 mL) diced tomatoes

Directions

1.Heat 3 tbsp extra virgin olive oil in a medium soup pot over medium-high heat. Add chopped bacon and cook until nicely browned, about 5 minutes. Then, add garlic, fennel seeds, chili flakes, kale, and kosher salt and cook for 2 minutes. Finally, add chicken broth and bring to a boil.

2.Once the soup comes to a boil, add cut chicken breast, white kidney beans and diced tomatoes. Return the soup to a simmer and cook for 10 minutes.

3.Pour soup into bowls and drizzle with remaining extra virgin olive oil.

Tip: Substitute spinach for kale and pureed tomatoes for diced tomatoes.

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Tuscan Chicken, Kale and White Bean Soup

tuscan_chicken_kale_soup_1024x420

Ingredients

  • 5 tbsp (75 mL) extra virgin olive oil, divided
  • 4 slices (100 g) thick cut bacon, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp (3 mL) whole fennel seeds
  • 1/8 tsp (1 mL) chili flakes
  • 1 bunch (180 g) kale, washed and chopped
  • 2 tsp (10 mL) kosher salt
  • 4 cups (1 L) Western Family Chicken Broth
  • 2 Maple Leaf Prime boneless skinless chicken breast, cut into 1 inch pieces
  • 1 can (540 mL) white kidney beans, drained and rinsed
  • 1 can (398 mL) diced tomatoes

Directions

1.Heat 3 tbsp extra virgin olive oil in a medium soup pot over medium-high heat. Add chopped bacon and cook until nicely browned, about 5 minutes. Then, add garlic, fennel seeds, chili flakes, kale, and kosher salt and cook for 2 minutes. Finally, add chicken broth and bring to a boil.

2.Once the soup comes to a boil, add cut chicken breast, white kidney beans and diced tomatoes. Return the soup to a simmer and cook for 10 minutes.

3.Pour soup into bowls and drizzle with remaining extra virgin olive oil.

Tip: Substitute spinach for kale and pureed tomatoes for diced tomatoes.