Easy 30-Minute Kale, White Bean, and Chicken Soup

olive oil

sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)

(about 2 stalks)

to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)

garlic cloves, peeled and finely minced

low-sodium chicken broth

to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

 cannellini beans, drained and rinsed

tablespoon dried parsley

dried oregano

salt, or to taste

black pepper, or to taste

leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

zucchini, diced small (from about 1 medium zucchini)

lemon juice, optional (brightens up the flavor)