Recipe

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 garlic, finely minced
6 cups low-sodium chicken broth
15 oz. canned navy beans, rinsed and drained
1 cup cooked, shredded rotisserie chicken
1 chunk (approx. 4") Parmesan rind
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh 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 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
  1. In a deep pot over medium heat, heat oil. Add soup mix and garlic; cook until softened (about 10 min.).
  2. Add next 8 ingredients (through red pepper flakes). Increase heat to high; bring to a boil.
  3. Reduce heat to medium-low (soup should bubble gently). Add kale; cover pot and cook for 15 min.
  4. Add noodles; cook until tender (2-3 min.).
  5. 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).