NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cannellini beans

2 cup Chicken broth

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

1 cup Kale

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced onion, sliced carrots, and sliced celery to the pot and sauté for 5-7 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.

• 4

  Pour in the chicken broth and add the whole chicken breast to the liquid.

• 5

  Bring the soup to a gentle simmer, cover, and cook for 15-20 minutes or until the chicken is fully cooked through.

• 6

  Remove the chicken breast from the pot, shred it into bite-sized pieces using two forks, and return the meat to the soup.

• 7

  Add the rinsed cannellini beans and chopped kale to the pot, simmering for 3-5 minutes until the kale is wilted and the beans are heated through.

• 8

  Season with sea salt and black pepper before serving hot.