Tuscan Kale, Chicken & Cannellini Soup

Ingredients

• 1/2 (55 g) onion
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 garlic clove
• 1/4 tsp (1 g) chili flakes
• 4 oz (110 g) chicken breast
• 1 1/4 cups (220 g) cannellini beans, rinsed
• 1 1/2 cups (360 ml) low-sodium vegetable broth
• 1 1/4 cups (80 g) kale, chopped
• 2 1/2 tsp (13 ml) lemon juice
• 2 tbsp (12 g) Parmesan, grated
• a pinch of fine sea salt

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Method

1. Soften the onion in the oil 5 minutes, adding the garlic and chili flakes for the last minute.
2. Add the diced chicken, half the beans, the broth and salt; simmer 10 minutes. Fork-crush the rest of the beans and stir in.
3. Add the kale for 4 minutes, until the chicken is at 165°F (74°C). Off the heat, add the lemon juice and Parmesan; taste and salt if needed.