Step 1

In a large pot, heat 2 tbsp extra virgin olive oil. Add the chicken. Cook, tossing regularly until browned (about 5 to 7 minutes). Season with kosher salt and black pepper. Transfer the chicken to a side plate for now.

Step 2

In the same pot, add onions and saute for about 4 minutes over medium heat, tossing regularly until softened (if needed, add a little more extra virgin olive oil.) Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir to combine. Cook, stirring regularly, for 30 seconds to 1 minute over medium heat (watch to make sure the garlic does not burn.)

Step 3

Return the chicken to the pot, add the white beans (both the whole and smashed beans), broth, kale, and cheese rind.

Step 4

Raise the heat and bring to a boil for 5 minutes (make sure to skim any foam that bubbles up on top.)  Turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breath. Cook for 25  minutes or until everything is cooked through and the kale softens to your liking.

Step 5

Remove the cheese rind. Test and adjust seasonings, adding more of any of the spices used to your liking.

Step 6

Finally, stir in the lemon juice. Transfer to serving bowls and add a drizzle of good extra virgin olive oil. Serve with your favorite crusty bread.