A cozy and filling stew packed with nutrients to match the flavor.
13 ingredients
30 oz Cannellini or white kidney beans canned no salt added
6 cup Chicken broth low sodium canned
1 cup, chopped Onions raw
1 cup, chopped Carrots raw
1 tsp Rosemary fresh or raw herb
1 lb Chicken breast boneless skinless raw
4 cup, chopped Kale raw
1 tbsp Lemon juice raw
1/2 tsp Salt
1/2 tsp Pepper black
2 tbsp Olive oil
1/2 cup Parmesan cheese grated
1/4 cup Parsley fresh or raw herb
5 steps
- Rinse and drain the cannellini beans.
- Combine beans, broth, onion, carrots, and rosemary in a slow cooker. Top with chicken. Cover and cook on low setting until the beans and vegetables are tender, 7 to 8 hours.
- Transfer the chicken to a cutting board; let stand until cool enough to handle. Shred the chicken.
- Return the chicken to the slow cooker and stir in the kale. Cover and cook on high setting until the kale is tender, 20 to 30 minutes.
- Stir in lemon juice, salt, and pepper. Serve the stew drizzled with oil and sprinkled with Parmesan cheese and parsley.
Enjoy!
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