This classic Italian white bean soup gains some richness from the Parmesan rind—it permeates the dish, providing a nice backbone of flavor. The pleasing texture comes from creamy beans, tender kale, and shredded chicken.
How to Make It
1. Place beans, stock, onion, carrot, rosemary, and Parmesan rind in a 6-quart slow cooker. Top with chicken; cover and cook on low until beans and vegetables are tender, 7 to 8 hours. Transfer chicken to a cutting board; let stand until cool enough to handle, about 10 minutes. Shred chicken, discarding skin and bones.
2. Return shredded chicken to slow cooker; stir in kale. Cover and cook on high until kale is tender, 20 to 30 minutes. Stir in lemon juice, salt, and pepper; remove and discard Parmesan rind. Ladle soup into bowls. Drizzle evenly with oil; sprinkle with grated Parmesan, parsley, and rosemary.
Also appeared in: Cooking Light, September, 2021,Soups & Stews