Ingredients
Method
- Dice the carrots, celery, and onion. Spray a large pot with olive oil and add the diced vegetables. Cook over medium-high heat for approximately five minutes, or until tender.
- Mince the garlic, add it to the pot, and cook for 1 minute or until just fragrant.
- Add the sun-dried tomatoes, chopping them into small pieces if necessary, followed by the tomato paste. Stir to combine and cook for 1 to 2 minutes.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- Pour in the chicken stock and bring to a boil.
- Drain and rinse the beans. Remove the kale from the ribs and chop it into bite-sized pieces.
- Add the beans and kale to the liquid. Stir in the half and half, cream cheese, and Pecorino Romano until fully combined. Taste and season with salt and pepper as needed.
- Shred the chicken breast and stir it into the soup, then add the fresh basil.
- Simmer the soup for 10 to 15 minutes to let the flavors blend.
Nutrition
Notes
Ingredient Flexibility: I often use a rotisserie chicken here to save time, and I find the dark meat adds wonderful flavor.
If you don't have white wine, a splash of extra broth with a squeeze of lemon juice works in a pinch.
Storage and Reheating: This soup keeps beautifully for up to 4 days in the fridge.
When reheating, do it gently over medium-low heat to prevent the dairy from separating, which I've learned the hard way.
Make-
Ahead Magic: You can chop all the vegetables and shred the chicken a day ahead.
For the best texture, I add the kale and fresh basil just before the final simmer when I'm ready to serve.
Creaminess Check: The key to a smooth soup is letting the cream cheese soften at room temperature before adding it.
I whisk it with a little warm broth in a separate bowl first to ensure it blends in without any lumps.
Serving Suggestion: A final sprinkle of extra Pecorino and a crack of black pepper right in the bowl makes it feel special.
I sometimes serve it with a thick slice of crusty bread for dipping.
Pot Size Matters: Use a large, heavy-bottomed pot.
I once tried this in a smaller saucepan and it bubbled over when I added the beans and kale, making a real mess on my stovetop.
Kale Prep Tip: Really strip those kale leaves from the tough ribs.
I just tear them off with my hands.
It makes the soup much more pleasant to eat and ensures the kale wilts perfectly.