Crock Pot Tuscan Chicken Bean Soup

• Gluten free

• Meat

  • 2 Chicken breast, boneless skinless halves

• Produce

  • 1 15.5 oz can Cannellini beans
  • 1 7.75 oz can Garbanzo beans
  • 2 Garlic cloves
  • 1 cup Kale, fresh leaves
  • 1/4 cup Onion
  • 1 tsp Oregano, dry
  • 1 14.4 oz can Tomatoes

• Baking & Spices

  • 1/2 tsp Black pepper

• Dairy

  • 1/4 cup Parmesan cheese plus more, fresh

Found on flouronmyface.com

Description

Ingredients

• 2 boneless, skinless chicken breast halves
• 1-32 oz carton Tuscan Chicken Broth or your favorite chicken broth.
• 1 teaspoon dry oregano
• ¼ cup diced onion
• 2 garlic cloves, minced
• ½ teaspoon black pepper
• 15.5 oz can cannellini beans, drained and rinsed
• 14.4 oz can diced tomatoes
• 7.75 oz can garbanzo beans, drained and rinsed
• 1 cup fresh kale leaves, thick stem removed and thinly sliced
• ¼ cup fresh grated parmesan cheese plus more for garnish

Directions

• Place the first six ingredients into a 4-quart crock pot and cook for 1-2 hours or until the chicken is cooked through.
• Remove chicken from crock pot and break into bite size pieces.
• Return chicken pieces to crock pot and add remaining 5 ingredients.
• Cook for an hour on high until ingredients are heated through.
• Serve soup in a bowl and grate some Parmesan cheese over the top.
• Serve with some crusty French bread.