Zuppa Toscana is my absolute favorite soup, but sometimes I don’t want the heaviness from all of the potatoes and cream. In those cases, this is a lightened up, simple, yet healthful twist on my favorite classic. You could even use cooked and crumbled Italian Sausage or Italian Turkey Sausage to make it taste more like the original, or add a tiny splash of cream at the end. This soup would also be great with a little parmesan sprinkled on top.

To make this #dinnerdoneby9am I put everything except the kale in the slow cooker in the morning, cook on low for 5-6 hours, add the kale and turn off the heat, and it is ready to serve.

-1 Tbsp olive oil (pressure cooker version only)
-1 onion, diced
-4 cloves garlic, minced
-8 c chicken broth
-1 Tbsp Italian seasoning
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-2 cans cannellini beans, rinsed and drained
-3 chicken breasts
-8 oz kale, torn into bite sized pieces and stems removed

Slow Cooker
Place all ingredients besides kale into a greased slow cooker. Cook on low for 5-6 hours, until the chicken shreds easily with 2 forks. Shred chicken, stir in kale, cook 30 additional minutes, then serve.

Pressure Cooker
Place oil and onion in pressure cooker, turn to saute and press start. Saute 3 minutes, stirring constantly. Add garlic, saute 1 additional minute. Add chicken broth through white beans, stir. Add chicken breasts. Cover and seal. Turn to manual and cook at high pressure for 25 minutes. Quick release pressure, shred chicken using two forks, then return to pot. Stir in kale, let soup sit covered for 5 minutes, then serve.