Tuscan Style Chicken Soup

• Meat

  • 2 Chicken breasts, skinless cooked

• Produce

  • 1 400g (14oz tin Cannellini beans, cooked
  • 2 Carrots, medium
  • 1 stick Celery
  • 2 cloves Garlic
  • 100 g Kale
  • 1 Onion
  • 1 Small bunch Parsley, fresh
  • 2 Potatoes, medium
  • 2 sprigs Thyme, fresh
  • 1 Thyme, fresh

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Granary bread to serve, Toasted

• Dairy

  • 2 tbsp Parmesan

• Other

  • 1 Litre (4 cups plus 3 tbsp good-quality chicken stock (ideally homemade, but water with stock cubes will work too. use water plus bouillon for gluten free

Found on kitchensanctuary.com

Description

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 sprigs fresh thyme (or ½ tsp dried thyme)
• 1 stick of celery, sliced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 litre (4 cups plus 3 tbsp) good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)
• ½ tsp salt
• ½ tsp black pepper
• 400g (14oz) tin of cooked cannellini beans, washed and drained
• 2 skinless cooked chicken breasts, shredded
• 100g (approx 2 packed cups) chopped kale
• Small bunch fresh parsley, chopped
• 2 tbsp finely grated parmesan
• To Serve:
• Fresh thyme
• Toasted granary bread to serve (gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one)

Directions

• Heat the 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. Serve with some toasted granary bread.