Soups High-Protein Soups
Tuscan Chicken, Cannellini Bean & Kale Soup
Method
Sauté Aromatics: Heat the olive oil in a large stockpot over medium heat; sauté the onion and garlic for 4 minutes until softened and fragrant.
Brown Chicken: Add the chicken pieces and tomato purée, stirring constantly for 3 minutes until the poultry is lightly browned.
Simmer Base: Pour in the crushed tomatoes, chicken stock, and cannellini beans. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
Finish & Serve: Fold in the shredded kale and simmer for 3 minutes until wilted. Season well and divide into bowls, topping generously with grated Parmesan.
Chef's Tip
Cooking Hack: Toss a leftover Parmesan cheese rind directly into the pot while simmering to infuse the broth with a deep, savoury umami richness without extra fat.
Nutrition Facts
Per serving
315
Calories
32 g
Protein
9 g
Fat
22 g
Carbs
