The soup is nourishing enough to take center stage at the dinner table. Serve it with wholesome fresh bread or garlic bread and grated Parmesan for a warming fall or winter meal.

Like many hearty soups, this Tuscan-style chicken soup also tastes great reheated. Leftovers can be refrigerated or frozen. Stored in airtight containers, the soup can be refrigerated for three to four days or frozen for three to six months.
• ngredients

• 1 tablespoon olive oil

• 1 stalk celery, sliced

• 2 mdium carrots, peeled, chopped

• 1 medium onion, chopped

• 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme

• 2 cloves garlic, minced

• 2 medium potatoes, diced

• 4 cups chicken stock

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 (15.5-ounce) can cannellini beans, drained, rinsed

• 2 cooked chicken breasts, shredded

• 2 packed cups chopped kale

• Grated Parmesan cheese, for garnish

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 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes until the potatoes are cooked through.

• Add the beans and cook for about 5 minutes.

• Add the shredded chicken and cook for 2 to 3 minutes.

• Add the kale. Raise a 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 your preference.

• Enjoy!