NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken Breast

1/4 cup Cannellini Beans

1.5 cups Low-Sodium Chicken Broth

1/2 cup chopped Carrots

1/2 cup chopped Celery

1/4 cup chopped Onion

1 cup chopped Kale

1/2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat.

• 2

  Add the onion, carrots, and celery to the pot and sauté until the onion is translucent and soft.

• 3

  Stir in the minced garlic and cook for about 60 seconds until fragrant.

• 4

  Pour in the chicken broth and add the rinsed white beans.

• 5

  Place the chicken breast into the liquid and bring the mixture to a gentle simmer.

• 6

  Cook for 12 to 15 minutes or until the chicken is fully cooked through and no longer pink.

• 7

  Remove the chicken from the pot, shred it using two forks, and return the meat to the soup.

• 8

  Stir in the chopped kale and let it simmer for 2 minutes until wilted and vibrant green.

• 9

  Finish with a squeeze of fresh lemon juice and season with a pinch of sea salt and black pepper to taste.