Tuscan Style Chicken Soup

Tuscan Style Chicken Soup

from kitchensanctuary.com
60 min
4 servings

Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!

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) good-quality chicken stock
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans ( washed and drained)
  • 2 skinless cooked chicken breasts (shredded)
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley (chopped)
  • 2 tbsp finely grated parmesan
  • fresh thyme
  • toasted granary bread to serve (gluten-free if required - Warburtons Newburn Bakehouse Seeded is a good one)

Directions

  1. 1

    Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.

  2. 2

    Add the garlic and thyme and cook for a further 2 minutes.

  3. 3

    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.

  4. 4

    Add in the drained cannellini beans and cook for a further 5 minutes

  5. 5

    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.

  6. 6

    Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.