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- April 4, 2020 at 9:47 am #584255
1 tbs olive oil
1 celery stalk, sliced
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 sprigs fresh thyme or 1/2 tsp dried thyme
2 cloves garlic, peeled and minced
2 potatoes, diced
4 cups chicken stock
Salt and pepper to taste
1 can cannellini beans, drained and rinsed
2 cooked chicken breasts, shredded
2 packed cups kale, chopped, washed
Garnish: grated Parmesan cheese
Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
Add the garlic and thyme and cook until fragrant, about 2 min. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat and simmer for about 20 min until the potatoes are cooked through.
Add the beans and cook for about 5 min.
Add the shredded chicken and cook for 2 to 3 min.
Add the kale. Raise heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
To serve, top with grated Parmesan cheese, a crusty piece of bread, and fresh parsley or thyme based on preference. Serves 4
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