1litre(4 cups) good-quality chicken stockideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
½tspsalt
½tspblack pepper
400g(14 oz) cooked cannellini beans washed and drained
2skinless cooked chicken breastsshredded
100g(3.5 oz) chopped kale
small bunch fresh parsleychopped
2tbspfinely grated parmesan
To Serve:
fresh thyme
toasted granary bread to servegluten-free if required - Warburtons Newburn Bakehouse Seeded is a good one
Instructions
Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
1 tbsp olive oil, 1 onion
Add the garlic and thyme and cook for a further 2 minutes.
2 cloves garlic, 2 sprigs fresh thyme or ½ tsp dried thyme
Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
1 stick of celery, 2 medium carrots, 2 medium potatoes, 1 litre (4 cups) good-quality chicken stock, ½ tsp salt, ½ tsp black pepper
Add in the drained cannellini beans and cook for a further 5 minutes
400 g (14 oz) cooked cannellini beans
Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
2 skinless cooked chicken breasts, 100 g (3.5 oz) chopped kale
Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.
small bunch fresh parsley, 2 tbsp finely grated parmesan, fresh thyme, toasted granary bread to serve
Video
Notes
Can I make it gluten free?
Yes – use gluten free stock and serve with gluten free bread.
Can I make it ahead?
The kale won't be quite as vibrant, but yes, you can make this soup ahead. Make the soup, then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving.
Will it freeze?
Yes! Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving.
Other modifications:
Stir in chunks of slightly stale bread (like a Ribollita soup) about 15 minutes before the soup is done. This will thicken the soup.
Make it a vegetarian version, leaving out the chicken and using a really good quality vegetarian stock. You'll also need to replace the parmesan with vegetarian Italian-style hard cheese.
Replace the cannellini beans with tinned chickpeas or butter beans (lima beans)
Add extra veggies or replace with different veggies – such as leeks or mushrooms.
Stir in a couple of tablespoons of double (heavy) cream and a squeeze of lemon juice at the end, for a creamy version.