TUSCAN CHICKEN AND WHITE BEAN SOUP

Tuscan Chicken and White Bean Soup image

Number Of Ingredients 14

2 tablespoon Olive oil - extra-virgin (add extra for serving)
1 Onion (medium) - chopped
2 Carrots (medium) - chopped
2 Celery ribs - chopped
4 Garlic cloves - finely chopped
1/4 teaspoon Dried Red Pepper Flakes
6 cups Chicken Broth - low sodium
1-1/4 pounds Chicken - skinless, boneless thighs (about 5)
2 cans White Beans (cannellini or Great Northern) - 15oz can, drained & rinsed
2 sprigs Rosemary - fresh
2 sprigs Sage - fresh
2 sprigs Thyme - fresh
3 cups Kale - chopped
1 Parmesan cheese - shredded for serving

Steps:

Heat olive oil in a 5-quart Dutch oven over medium-low heat.
Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes.
Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minutes.
Add chicken broth, chicken thighs, beans, herbs and bring to a boil.
Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through.
Remove from heat. Remove and discard herb springs.
Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.
Using a blender or food processor, puree 2 cups of the soup and return to the Dutch oven.
Bring soup to a boil over medium heat.
Add kale and reduce heat to low.
Simmer for 5 minutes or until kale is tender.
Add chicken and continue to simmer until hot, about 2 to 3 minutes.
Ladle into serving bowls, Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.