Chicken Noodle Soup with Navy Beans and Kale
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
16 oz. pkg.
Kowalski's Fresh Soup Mix or Mirepoix
3 cloves
Minnesota Grown organic garlic, finely minced
6 cups
low-sodium chicken broth
15 oz.
canned navy beans, rinsed and drained
1 cup
Kowalski's Signature Pulled Rotisserie Chicken Breast, gently shredded into bite-size pieces
1 chunk (approx. 4")
Parmesan rind
1 tsp.
finely chopped fresh Minnesota Grown rosemary
1 tsp.
finely chopped fresh Minnesota Grown thyme, plus more for garnish
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more to taste
¼ tsp.
crushed red pepper flakes
4 cups
roughly chopped Minnesota Grown kale (or Swiss chard leaves)
4 ½ oz.
Kowalski's Fresh Egg Linguine (from the Dairy Department), cut into thirds
- kosher salt, to taste
Directions
- In a deep pot, heat oil over medium heat. Add soup mix and garlic; cook until softened (about 10 min.).
- Add next 8 ingredients (through red pepper flakes). Increase heat to high; bring to a boil.
- Reduce heat to medium-low (soup should bubble gently). Add kale; cover pot and cook for 15 min.
- Add noodles; cook until tender (2-3 min.).
- Season to taste with salt and pepper; garnish individual servings with thyme.
Find It!
- Find Kowalski's Fresh Soup Mix or Mirepoix in the Prepared Produce Section (or substitute approx. 3 cups of finely chopped mixed vegetables, such as carrots, celery and onions).
- Find Kowalski's Signature Pulled Rotisserie Chicken Breast in the Deli Grab & Go Case.
- Find Parmesan rind in the Specialty Cheese Department.
- Find Kowalski's Fresh Egg Linguine in the Dairy Department.
