One-Pot Chicken Cannellini Kale Soup
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One-Pot Chicken Cannellini Kale Soup

One-Pot Chicken Cannellini Kale Soup

with Carrot & Lemon

No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Tonight’s soup is chock-full of goodness—that is to say, spiced ground pork, chunks of carrots, smooth cannellini beans, and tender curly kale. Bust out your literal or metaphoric blanket, and get ready to wrap yourself in this meal that’s as satisfying as it is delicious.

Protein Smart
Calorie Smart
Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

2 clove


3 ounce


1 unit


4 ounce


1 unit


10 ounce

Chopped Chicken Breast

1 tablespoon

Tuscan Heat Spice

3 unit

Chicken Stock Concentrate

1 unit

Cannellini Beans

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories540 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber13 g
Protein45 g
Cholesterol105 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel



• Wash and dry produce. • Peel and mince garlic. Trim, peel, and cut carrot into a small dice. Halve, peel, and cut shallot into a small dice. Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-size pieces. Drain and rinse beans. Quarter lemon.

Brown Pork

• Heat a drizzle of oil in a large pot over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned, 2-4 minutes (it’ll cook through later). Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Add garlic and cook until lightly browned, 1-2 minutes. • Transfer pork mixture to a plate.

Pat chicken dry with paper towels. Swap in chicken (no need to break up chicken into pieces!) or turkey for pork.

Cook Veggies

• Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. (TIP: If veggies begin to brown too quickly, reduce heat to medium low.) Season with remaining Tuscan Heat Spice and a pinch of salt and pepper.

Start Soup

• Stir in chopped kale, stock concentrates, 2½ cups water, and ½ tsp salt. (For 4 servings, use 5 cups water and 1 tsp salt.)

Simmer Soup

• Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in pork mixture and beans. • Reduce heat to medium low and cover. Continue cooking until pork is cooked through, 5 minutes more.

Finish Soup & Serve

• Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper. • Divide soup between bowls. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.