Ingredients
The following ingredients have 5 Servings
- 2 tablespoons olive oil
- 1 tablespoon minced fresh garlic
- 2 stalks celery (sliced (about 1 ⅓ cup))
- 1 medium yellow onion (chopped (about 2 cups))
- 1 teaspoon kosher salt (more or less, to taste)
- ½ teaspoon freshly cracked black pepper (more or less, to taste)
- 2 (15.8 ounce) cans great northern beans (rinsed and drained)
- 4 cups chicken broth
- 4 cups water
- 1 bunch kale (thick stems removed and roughly chopped into about 2 inch pieces)
- 2 cups fully cooked shredded chicken
- ½ teaspoon dried thyme
- Grated Parmesan cheese (optional topping)
Instruction
- Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add garlic, celery, onion, salt and pepper. Cook, stirring frequently until tender, about 5 minutes.
- Add the beans, chicken broth, water, kale, chicken and thyme. Stir well to combine. Cover and bring to a boil.
- Reduce heat and simmer until kale is tender, about 5 minutes.
- Serve sprinkled with grated Parmesan cheese, if desired.
