Ingredients:

  • 2 Tbsp Extra virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 4 Garlic Cloves, minced
  • 5 lbs Boneless, Skinless Chicken Thighs
  • 2 (15 oz) cans Canned Cannellini Beans, rinsed and thoroughly drained
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 6 cups Low Sodium Chicken Stock
  • 2 tsp Dried Italian Herb Blend
  • 2 Bay Leaves, whole
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 4 cups (packed) Fresh Kale, stems removed, roughly chopped
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 cup Freshly grated Parmesan Cheese, plus more for garnish

Instructions:

  1. Heat the olive oil in a skillet over medium heat (recommended for better flavor). Add the diced onion, carrots, and celery. Cook gently for 5–7 minutes, until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Transfer the sautéed mixture and remaining oil directly into the basin of the slow cooker.
  3. Assemble the Base: Add the boneless chicken thighs, rinsed cannellini beans, canned diced tomatoes (with juice), chicken stock, Italian herbs, bay leaves, salt, and pepper into the slow cooker. Stir gently to combine.
  4. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. The soup is ready when the chicken is easily shredded with a fork.
  5. Carefully remove the cooked chicken thighs. Shred the meat finely, then return it to the soup.
  6. Optional: If you prefer a slightly thicker soup, mash about 1/4 of the beans against the side of the slow cooker basin using the back of a ladle.
  7. Stir in the chopped kale and grated Parmesan cheese. Place the lid back on and allow it to cook for a final 5–10 minutes, or until the kale has wilted but is still bright green.
  8. Remove the bay leaves. Stir in the fresh lemon juice. Taste the soup and adjust the salt and pepper as needed before serving.