Did you know, vegetables picked in season and locally actually contain more nutritious value than those that have traveled to get to you? That's why I chose this recipe because kale is a winter veggie. I found this awesome recipe in the cookbook Ripe by Cheryl Sternman Rule. The recipe originally didn't have any chicken so if you prefer to leave the chicken out I'm sure it would be great either way!
2 tablespoons extra-virgin olive oil
1 small onion
1/2 medium fennel bulb (no fronds) Cored and diced
2 Garlic cloves, minced
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
4 cups vegetable stock
2 bunches lacinato kale
1 can (15 oz) navy or cannellini beans, drained and rinsed
4 ounces spinach linguini or fettuccini, broken into 2 inch lengths
1 rotisserie chicken, broken into small chunks
In a large sauce pot or dutch oven, heat the oil over medium heat. Add the onion, fennel, garlic, crushed red pepper, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Saute, stirring occasionally, until the vegetables soften and begin to brown, 8-10 minutes. Add the stock and 3 cups water. Bring to a boil.
Meanwhile, strip the kale leaves by "unzipping" them with a downward motion. Roughly chop the leaves. (Discard stalks.) Add the kale, beans, and linguini to the pot. When the soup returns to a boil, lower the heat to medium and simmer until the pasta is tender, 8-15 minutes, depending on the type and brand. Lastly, add the chicken. Adjust seasoning (you'll need about 1 teaspoon salt and plenty or pepper.)