NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

0.5 cup Cannellini beans

1 cup Kale

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

1 clove Garlic

1.5 cup Chicken bone broth

1 tbsp Full-fat coconut milk

0.5 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat and add the diced onion, carrots, and celery.

• 2

  Sauté the vegetables for 5-7 minutes until the onions are translucent and the carrots have softened slightly.

• 3

  Stir in the minced garlic, dried oregano, sea salt, black pepper, and red pepper flakes, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth and add the cannellini beans and pre-cooked shredded chicken breast.

• 5

  Bring the soup to a gentle simmer; for a creamier texture, use the back of a spoon to mash a small portion of the beans against the side of the pot.

• 6

  Add the chopped kale and stir for 2-3 minutes until the leaves are wilted and bright green.

• 7

  Stir in the full-fat coconut milk to add richness, then remove from heat and serve warm.