Are you looking for recipe inspiration? Polenta Chicken, Bean & Kale Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Polenta Chicken, Bean & Kale Soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Polenta Chicken, Bean & Kale Soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Polenta Chicken, Bean & Kale Soup delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Polenta Chicken, Bean & Kale Soup is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Polenta Chicken, Bean & Kale Soup estimated approx. 15 minutes.

Well, this time, let's try it, and vary the Polenta Chicken, Bean & Kale Soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Polenta Chicken, Bean & Kale Soup using 10 ingredient type and 3 manufacturing steps. Here's how to make the dish.

Italian-style soup is ready in less than 30 minutes

Ingredients and spices that need to be prepared to make Polenta Chicken, Bean & Kale Soup:

1. 3 tablespoons olive oil
2. 1 large onion, chopped
3. 3 medium cloves of garlic, finely chopped
4. 2 teaspoon kosher salt
5. 1 teaspoon black pepper
6. 3/4 cup coarse stone-ground yellow cornmeal
7. 1 bunch kale, stemmed, leaves torn into 1-inch pieces
8. 1 (15.5 ounce) can cannellini beans, rinsed and drained
9. 2 cups cooked, shredded chicken (rotisserie chicken works well)
10. 4 ounces Parmesan cheese (2 cups) plus more for garnish

Steps to make a Polenta Chicken, Bean & Kale Soup

1

Shred the meat from a rotisserie chicken in advance.

2

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.

3

Serve with Parmesan cheese on top.