Another delicious soup that can be serve as a whole meal. It is a chicken soup, but easily adjust to vegan by just omitting the chicken, as the star in this soup is the corn in the cob, making it almost a corn chowder. The broth is thick and flavorful and the soup nutritious. Don't worry about protein when taking out the chicken, the cannellini beans will do the job. The potatoes and corn will make it hearty and the spinach and the kale will bring more super-foods nutrients to the broth. Hope you like it in this super cold weather!
Ingredients
3 boneless, skinless chicken breasts 3 medium potatoes; diced 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt to taste freshly cracked black pepper to taste 2 tablespoons olive oil 1 medium onion; chopped 1 large garlic clove; mashed
3 corn on the cob cut in halves 2 carrots; peeled and diced 6 cups organic chicken (or vegetable for vegan version) broth 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 1 cups chopped kale 1/cup spinach 15-ounce organic can cannellini beans salt and pepper to taste
Warm the olive oil in a large pot over medium heat. (omit the chicken part and jump to the next if you are making it vegan) Add the chicken cubed and cook until is no pink. Add the onion and garlic sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add chicken stock, thyme, corn on the cob, potatoes, Parmesan, salt, and pepper bring to a simmer. Add the kale, spinach and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.
