Polenta Chicken, Bean & Kale Soup

Name: Polenta Chicken, Bean & Kale Soup
Total time: 900 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 3 medium cloves of garlic, finely chopped; 2 teaspoon kosher salt; 1 teaspoon black pepper; 3/4 cup coarse stone-ground yellow cornmeal; 1 bunch kale, stemmed, leaves torn into 1-inch pieces; 1 (15.5 ounce) can cannellini beans, rinsed and drained; 2 cups cooked, shredded chicken (rotisserie chicken works well); 4 ounces Parmesan cheese (2 cups) plus more for garnish

Performance Triad @cook_2940124

Army Public Health Center

Italian-style soup is ready in less than 30 minutes

Performance Triad @cook_2940124

Army Public Health Center

Italian-style soup is ready in less than 30 minutes

Saved

Ingredients

15 minutes

6-8 servings

3 tablespoonsolive oil
1large onion, chopped
3medium cloves of garlic, finely chopped
2 teaspoonkosher salt
1 teaspoonblack pepper
3/4 cupcoarse stone-ground yellow cornmeal
1 bunchkale, stemmed, leaves torn into 1-inch pieces
1 (15.5 ounce)can cannellini beans, rinsed and drained
2 cupscooked, shredded chicken (rotisserie chicken works well)
4 ouncesParmesan cheese (2 cups) plus more for garnish

Saved

Steps

15 minutes

1

Shred the meat from a rotisserie chicken in advance.
2

In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Add chicken, beans, kale and reduce to low; cook, uncovered for about 15 minutes. When the kale is tender, stir in Parmesan; season with salt and pepper.
3

Serve with Parmesan cheese on top.