In a large Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add about 2 diced sweet Vidalia or yellow onions and 2 thinly sliced stalks of celery. Sauté for 7 minutes, stirring occasionally, until the vegetables are softened and fragrant, forming the flavorful base for your Kale, White Bean, and Chicken Soup.

Next, stir in about half a small head of green cabbage, sliced into thin ribbons. Continue to sauté for an additional 3 minutes or until the cabbage wilts and softens slightly.

Add 4 peeled and finely minced garlic cloves to the pot, stirring continuously for another 1-2 minutes until the garlic is fragrant but not browned.

Pour in 64 ounces of low-sodium chicken broth, add in 3-4 cups of shredded cooked chicken, drained and rinsed cannellini beans, 1 tablespoon of dried parsley, and 1 teaspoon of dried oregano. Sprinkle in 1 teaspoon each of salt and black pepper. Stir everything together, then bring the mixture to a boil for 5 minutes.

Once boiling, gently stir in the leaves from 4 large stalks of torn kale and 1 cup of diced zucchini. Boil everything for an additional 1-2 minutes until the kale wilts and the zucchini softens.

Taste the soup and adjust the seasoning, stirring in 1 tablespoon of lemon juice if desired. Serve the Kale, White Bean, and Chicken Soup hot, ladling generous portions into bowls.