This is a wonderful soup that should be cooked in big batches and eaten for a few days.
Ideal for lunch or dinner, it gets even better if you sprinkle some Pecorino Cheese. And some chilly flakes if you’d like to add a spicy kick.
I used Pinto beans but you can use any type of beans, from Cannellini to Great Northern beans.
SERVES 4
Ingredients
1 small onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup of millet
1 can of cooked beans, rinsed
10 ounces of skinless boneless chicken breast
3 cups of chopped kale
2 cups of unsalted chicken broth
2 tbsp of olive oil
1 tbsp of oregano
Salt and pepper to taste
Half lemon
Pecorino Cheese (optional)
Method
Heat a soup pot on medium heat and add the oil. Add the onion and carrots.
When the onion turns translucent, add the garlic. Cook for a couple of minutes more, stirring constantly to avoid burning the garlic.
Add the broth, oregano and season with salt and pepper.
Add the chicken and bring to a boil, then let simmer on medium heat.
While the soup is simmering, heat a small skillet over medium heat. Add the millet and toast for about 3/4 minutes, stirring frequently, until the millet is golden.
Now add the millet to the soup pan, and keep simmering for 15 minutes.
At this point remove the chicken breast from the pan placing it on a plate. Add the kale and stir. Keep simmering for about 5 minutes, until it wilts.
While the kale is simmering, shred the chicken meat using two forks.
Remove the pan from heat, add the shredded meat and squeeze the lemon juice directly in the pot..
Serve in bowls, sprinkling some Pecorino Cheese if you like it.
Buon Appetito!