How can I make this vegetarian?

Sub an extra can of beans for the chicken and omit the bacon. Add a teaspoon of smoked paprika so you still get that smoky flavor!

How do I freeze this soup?

Let soup cool completely. I like to use a large, wide-mouth mason jar and leave a little room at the top for expansion. You can also use an airtight glass food storage container or even a gallon-size zip top bag. Freeze for up to three months. Move the soup to the refrigerator 1-2 days before you want to eat it. If it still hasn't thawed enough to transfer to a pot, let stand on the counter for a bit. Heat on the stovetop and serve with toppings.

White Bean and Chicken Soup - Healthyish Appetite

White Bean and Chicken Soup

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White bean and chicken soup is the nourishing cold-weather dinner we’re all craving right now! This soup is full of colorful vegetables, lean protein and fresh herbaceous flavors.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Mains, Entreés
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 slices bacon, chopped
1 pound ground chicken breast
1.5 teaspoons salt, divided
2 cloves garlic, minced
1/2 teaspoon poultry seasoning
3–4 sprigs fresh thyme, stems removed
2 tablespoons olive oil
1 large shallot, diced
1 large carrot, diced
2 stalks celery, diced
8 cups vegetable broth
1/2 bunch curly kale, chopped (stems removed)
1, 14.5 oz can cannellini beans, drained/rinsed
1/2 lemon, juiced
for serving: fresh grated parmesan cheese, pesto, crusty bread

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Instructions

Heat a large dutch oven or soup pot over medium. Add bacon and brown for a few minutes until crispy, stirring often to prevent sticking/burning. Remove to a paper towel lined plate. Add chicken and cook, crumbling with a wooden spoon. Add 1 teaspoon of the salt, along with the garlic, poultry seasoning and thyme leaves. Stir until cooked through. Transfer to a bowl and put a plate over the top to keep warm and retain juices.
Lower heat to medium low and add oil to the pot followed by shallot, carrot and celery. Stir and cook until softened (about 5 minutes). Season with remaining 1/2 teaspoon salt. Pour in broth. Bring to a boil then lower heat and simmer for 2-3 minutes.
Add kale and beans, put lid on, and heat until just wilted and bright green. Finally, add chicken and bacon back in. Add lemon juice. Stir everything together. Taste, and season as needed. Ladle into bowls and top with freshly grated parmesan cheese and a teaspoon or two of pesto. Serve with crusty bread.

Equipment

chef’s knife

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microplane

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Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
I love and always recommend this Gotham Greens pesto you find in the refrigerated section at the grocery store. If you can’t find it, any will work just as well.

Nutrition

Serving Size: 2 cups
Calories: 242 calories
Fat: 9 grams
Carbohydrates: 16 grams
Fiber: 5 grams
Protein: 26 grams

Find it online: https://healthyishappetite.com/white-bean-and-chicken-soup/