NUTRITION

SERVINGS

INGREDIENTS

0.5 oz pancetta

3.5 oz chicken breast

0.75 cup cannellini beans

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cup low-sodium chicken broth

1 cup kale

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

PREPARATION

• 1

  In a large pot, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced pancetta and cook for 3-4 minutes until it becomes crispy and golden.

• 3

  Add the diced chicken breast, diced onion, carrots, and celery to the pot.

• 4

  Sauté for 8 minutes until the chicken is browned on all sides and the vegetables begin to soften.

• 5

  Stir in the minced garlic and dried rosemary, cooking for 1 minute until the aromatics are fragrant.

• 6

  Pour in the chicken broth and add the rinsed cannellini beans to the mixture.

• 7

  Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes to allow flavors to meld.

• 8

  Stir in the chopped kale and cook for an additional 3 minutes until the leaves are wilted and vibrant green.

• 9

  Season the soup with sea salt and black pepper before ladling into bowls.