Tuscan Style Chicken Soup
1 Tablespoon Olive Oil
1 Onion, peeled and chopped
2 Cloves Garlic, peeled and minced
2 Sprigs Fresh Thyme, plus more for garnish
1 Stick of Celery, sliced
2 Medium Carrots, peeled and chopped
2 Medium Potatoes, peeled and diced
4 Cups Chicken Stock
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
14 Ounces Cooked Cannellini Beans, washed and drained
2 Cooked Boneless, Skinless Chicken Breasts, shredded
2 Packed Cups Chopped Kale
1 Small Bunch Fresh Parsley, chopped
2 Tablespoons Parmesan Cheese, finely grated
Martin’s Old-Fashioned Real Butter Bread or Martin’s Party Potato Rolls, for serving
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 a boil, then simmer for 20 minutes.
Add in the drained cannellini beans and cook for 5 minutes more.
Add the cooked, 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. Taste for seasoning and add more salt and pepper as needed.
Divide soup between four bowls, topped with fresh parsley, grated parmesan, and a couple sprigs of fresh thyme.
Serve with some Martin’s Old-Fashioned Real Butter Bread and/or Martin’s Party Potato Rolls.
Recipe adapted from: https://www.kitchensanctuary.com/tuscan-style-chicken-soup