Tuscan Chicken Soup

From: Kitchen SanctuaryPrint this Recipe

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  1. Heat the oil in a large saucepan. Add the onion and cook for 8 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper.
  4. Bring to the boil, then simmer for 20 minutes.
  5. Add in the drained cannellini beans and cook for a further 5 minutes
  6. Add the shredded chicken and heat through for 2-3 minutes, then add the kale.
  7. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  8. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme.