INGREDIENTS
1 tbsp olive oil
1 onion - peeled and chopped1 onion - peeled and chopped
2 cloves garlic - peeled and minced2 cloves garlic - peeled and minced
2 sprigs fresh thyme or ½ tsp dried thyme2 sprigs fresh thyme or ½ tsp dried thyme
1 stick of celery - sliced1 stick of celery - sliced
2 medium carrots - peeled and chopped2 medium carrots - peeled and chopped
2 medium potatoes - peeled and diced2 medium potatoes - peeled and diced
1 liter good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free) 1-liter good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free)
½ tsp salt½ tsp salt
½ tsp black pepper½ tsp black pepper
400 g cooked cannellini beans - washed and drained400 g cooked cannellini beans - washed and drained
2 skinless cooked chicken breasts - shredded2 skinless cooked chicken breasts - shredded
100 g chopped kale100 g chopped kale
Small bunch fresh parsley - chopped small bunch fresh parsley - chopped
2 tbsp finely grated parmesan2 tbsp finely grated parmesan
To Serve:
Fresh thyme fresh thyme
Toasted granary bread to serve - gluten-free if required - Warburtons Newburn Bakehouse Seeded is a good one toasted granary bread to serve - gluten-free if required - Warburtons Newburn Bakehouse Seeded is a good one
INSTRUCTIONS
Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on 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 the boil, then simmer for 20 minutes.
Add in the drained cannellini beans and cook for a further 5 minutes
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.
Divide between four bowls, topped with fresh parsley, grated parmesan, and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.