Recipe: Polenta Chicken, Bean & Kale Soup

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Polenta Chicken, Bean & Kale Soup.

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Ingredients Polenta Chicken, Bean & Kale Soup below:

You Set Up 3 tablespoons of olive oil.
Set Up 1 of large onion, chopped.
You Need 3 of medium cloves of garlic, finely chopped.
You Need 2 teaspoon of kosher salt.
You Need 1 teaspoon of black pepper.
You Need 3/4 cup of coarse stone-ground yellow cornmeal.
You Set Up 1 bunch of kale, stemmed, leaves torn into 1-inch pieces.
You Need 1 (15.5 ounce) of can cannellini beans, rinsed and drained.
Prepare 2 cups of cooked, shredded chicken (rotisserie chicken works well).
Prepare 4 ounces of Parmesan cheese (2 cups) plus more for garnish.

How to make Polenta Chicken, Bean & Kale Soup Langkah demi langkah

Shred the meat from a rotisserie chicken in advance..
In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Add chicken, beans, kale and reduce to low; cook, uncovered for about 15 minutes. When the kale is tender, stir in Parmesan; season with salt and pepper..
Serve with Parmesan cheese on top..

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