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 |
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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
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.