Polenta Chicken, Bean & Kale Soup.

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Ingredients of Polenta Chicken, Bean & Kale Soup

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

Polenta Chicken, Bean & Kale Soup step by step

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..

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