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Zucchini Chicken Bean Curry Soup

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“This hearty soup has lots of possible variations.”
READY IN:
2hrs
SERVES:
16
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak Cannellini beans in 2 quarts of water with 2 tablespoons of salt, overnight. Drain and rinse.
  2. In a large stock pot, saute the onions, celery and carrots in the olive oil, until they begin to turn yellow. About 15 minutes. Add crushed garlic, curry powder, white and black pepper and bayleaves and stir a minute or 2 until fragrant.
  3. Add beans and chicken stock. Simmer for 1 hour until beans are just becoming tender.
  4. Add salt, zucchini, clams, potatoes and simmer another 20 minutes. Then add chicken and Kale, and simmer 5 minutes more.
  5. Turn off heat, add spinach, parsley, taste and correct seasoning.

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