Housemade Soup Recipe

Prep

Finely chop the onion; peel and dice the carrot and celery; mince the garlic. Peel and dice the potatoes to roughly 1/2" pieces. Rinse and drain the cannellini beans. Remove stems and chop the kale. Pat the chicken thighs dry and season both sides lightly with salt and pepper.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs olive oil and swirl to coat. When the oil shimmers (about 1 minute), add the chopped onion, carrot and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes — do not brown aggressively.

Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly, about 1–2 minutes.

Stir in the dried oregano, dried thyme, crushed red pepper (if using) and the bay leaf. Cook for 30 seconds to bloom the dried herbs.

Push the vegetables to the sides of the pot and add the seasoned chicken thighs to the center. Sear the thighs 2–3 minutes per side until lightly browned (they do not need to be fully cooked through).

Pour in 8 cups chicken stock, 2 cups water and the 400 ml diced tomatoes with their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the diced potatoes and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to a low simmer. Cover partially and simmer gently until the potatoes are tender and the chicken is cooked through, about 20–25 minutes.

Remove the chicken thighs to a cutting board. Remove and discard the bay leaf. Using a fork, shred the chicken into bite-sized pieces and return the shredded chicken to the pot.

Stir in the rinsed cannellini beans and the chopped kale. Continue to simmer, uncovered, for 4–6 minutes until the kale is wilted but still bright and the beans are heated through. Taste and adjust seasoning with additional kosher salt and black pepper as needed.

Remove the pot from heat. Stir in the fresh lemon juice and 2 tbs finishing olive oil to brighten the soup.

Ladle the soup into bowls and sprinkle each serving with chopped parsley and a small handful (about 1–2 tbs) of grated Parmesan, if using. Drizzle with an extra tiny amount of olive oil for sheen.

Serve hot with crusty bread slices on the side for dipping. Leftovers keep in the refrigerator for 3–4 days; reheat gently on the stove to avoid overcooking the kale.