Slow-Cooker Chicken & White Bean Stew

재료

1 pound dried cannellini beans, soaked overnight and drained (see Tip)

6 cups unsalted chicken broth

1 cup chopped yellow onion

1 cup sliced carrots

1 teaspoon finely chopped fresh rosemary

1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided

2 bone-in chicken breasts (1 pound each)

4 cups chopped kale

1 tablespoon lemon juice

½ teaspoon kosher salt

½ teaspoon ground pepper

2 tablespoons extra-virgin olive oil

¼ cup flat-leaf parsley leaves

방향

Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.

Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.

Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

영양 정보

• 1회 제공량: 7 1/2 cups
• 칼로리: 493 kcal
• 지방 전체: 11 g
• 포화 지방: 3 g
• 불포화 지방: 0 g
• 콜레스테롤: 68 mg
• 나트륨: 518 mg
• 탄수화물 전체: 54 g
• 식이섬유: 27 g
• 총 당류: 5 g
• 단백질: 44 g