Description
*Recipe adapted from KitchenSanctuary
Ingredients
Scale
- 2 1/2 tbsp Tuscan Herb Olive Oil
- 1 onion – peeled and chopped
- 2 cloves garlic – peeled and minced
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 2 sticks of celery – sliced
- 2 medium carrots – peeled and chopped
- 2 medium potatoes – peeled and diced
- 12 cups good-quality chicken stock
- 1 T Tuscan Farmhouse Blend (sold in store) *can also use any type of Italian Seasoning
- 1/2 tsp black pepper
- 2 15 oz. cans cannellini beans – washed and drained
- 2 skinless cooked chicken breasts – shredded (or left-over rotisserie chicken to make it easy)
- 2 packed cups chopped kale
- Small bunch fresh parsley – chopped
- 2 tbsp finely grated parmesan
To Serve:
- Fresh thyme
- Seasoned Croutons (optional)
Instructions
- Heat the olive oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
- Add the garlic and thyme and cook for a further 2 minutes.
- Add the celery, carrots, and potatoes; stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
- Add in the drained cannellini beans and cook for a further 5 minutes
- Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
- Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. I like to use Seasoned Croutons in place of crackers.
Notes
*photo by Kimberly Mims