This is a simple white bean and chicken soup with lots of fresh herbs, and kale.
Perfect for fall.
Except that I live in Florida and fall doesn't really exist here.
We compensate though, we still eat soup, and then swim in the pool.
It's a tough life.
Did I mention that this soup is picky teenager approved?
1/2 large onion (chopped)
4 garlic cloves, chopped
1/4-1/2 cup whole wheat flour (or white)
2 Tablespoons coconut oil
4 cups chicken broth
4 cups water
Chicken bouillon to taste if desired
1-2 teaspoons salt
4 sprigs fresh thyme, chopped
4 large fresh basil leaves, chopped
3 sprigs parsley, chopped
1 small bunch (8 leaves) oregano, chopped
1 medium jalapeno diced (optional)
Black pepper to taste
1 teaspoon cumin
2 cans Great Northern Beans (white) (undrained)
1 can Garbanzo Beans/Chick peas (undrained)
12 stalks curly kale leaves, washed and leaves torn away from stalks (discard stalks)
4 large boneless, skinless chicken breasts, diced
Heat coconut oil in saucepan. Once hot, add onions and garlic, (and jalapeno if you feel daring). Sautee until tender. Add flour and stir to coat.
Allow to cook for 30 seconds to make a roux, then slowly add broth and stir until roux is dissolved.
Add water, salt, and beans. Use the bottom of a cup, or potato masher to smash beans slightly - not all of them, perhaps a third. This will also help to thicken the soup.
Add spices, and diced chicken.
If using a pressure cooker, cook for 15-20 minutes. If using a regular soup pan, cook for 30-40 minutes until chicken is tender, and everything is well combined.
Add kale, and allow to cook for an additional 5-10 minutes prior to serving.
Salt and pepper to taste.