Tuscan Chicken, Bean and Kale Soup

Baked chicken, white beans, fresh kale and Parmesan cheese. A hearty tuscan soup recipe that will keep you warm and satisfied.

Ingredients

Serves6
1

Baked chicken, from the deli, diced

1

Carrot, thinly sliced

1

Celery rib, thinly sliced

1/2

Onion, diced

1 clove

Garlic, minced

4 cups

Chicken stock

4 cups

Water

1 sprig

Rosemary, picked

1

Bay leaf

2, 15.5 oz. cans

White beans, rinsed and drained

1/2 tsp.

Salt

1/4 tsp.

Pepper

2 cups

Kale, deveined, chopped

1/2 cup

Parmesan cheese, shaved

Directions

  1. In a large pot, sauté the carrot, celery and onion in the olive oil for 4 minutes over low heat.

  2. Add the garlic and continue to sauté for 1 minute.

  3. Add the chicken stock, water, rosemary and bay leaf. Bring to a boil.

  4. Add the beans, chicken, salt and pepper and simmer for 9 minutes.

  5. Stir in the kale and Parmesan cheese. Continue to simmer for 1 minute and serve warm.