Tuscan Chicken, Bean and Kale Soup
Baked chicken, from the deli, diced
Carrot, thinly sliced
Celery rib, thinly sliced
|2, 15.5 oz. cans|
White beans, rinsed and drained
Kale, deveined, chopped
Parmesan cheese, shaved
In a large pot, sauté the carrot, celery and onion in the olive oil for 4 minutes over low heat.
Add the garlic and continue to sauté for 1 minute.
Add the chicken stock, water, rosemary and bay leaf. Bring to a boil.
Add the beans, chicken, salt and pepper and simmer for 9 minutes.
Stir in the kale and Parmesan cheese. Continue to simmer for 1 minute and serve warm.