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White Bean and Kale Chicken Soup
January 02, 2020

Adding beans to your recipes can increase your protein intake, leaving you full for a longer period of time.


  • 4 cups shredded cooked chicken

  • Leaves from 4 large stalks of kale, chopped

  • 1 medium zucchini, diced

  • 2 cans cannellini beans, drained and rinsed

  • 2 medium-sized sweet vidalia onions, diced

  • 1 cup celery, sliced thin

  • 2 cups green cabbage, sliced into thin ribbons

  • 4 cloves garlic, minced

  • 8 cups low-sodium chicken broth

  • 3 tbsp. olive oil

  • 1 tbsp. lemon juice

  • 1 tbsp. dried parsley

  • 1 tsp. dried oregano

  • 1/4 tsp. salt

  • 1 tsp. black pepper


  1. To a large stockpot, add oil, onion, and celery, and sauté over medium-high heat for about 7 minutes.

  2. Add cabbage, and continue to sauté for 3 minutes until cabbage wilts.

  3. Add garlic, and sauté for another 1–2 minutes.

  4. Add chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt, and pepper, and boil for 5 minutes.

  5. Add kale, zucchini, and lemon juice, and boil 1–2 minutes until kale has wilted and zucchini has softened. 

Find this and many other heart-healthy recipes in The Heart Of Cooking by St. Luke's Cardiologist, Dwithiya K. Thomas, M.D.

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