Tuscan Inspired Chicken Soup This hearty soup combines wholesome ingredients for a comforting meal thats perfect for any day of the week. Packed with vegetables, tender chicken, and creamy cannellini beans, its a delicious blend of Tuscan flavors. Ingredients 1 tbsp olive oil 1 onion peeled and chopped 2 cloves garlic peeled and minced 2 sprigs fresh thyme or ½ tsp dried thyme 1 stick of celery sliced 2 medium carrots peeled and chopped 2 medium potatoes peeled and diced 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free ½ tsp salt ½ tsp black pepper 400 g (14 oz) cooked cannellini beans washed and drained 2 skinless cooked chicken fillets shredded 100 g (3.5 oz) chopped kale small bunch fresh parsley chopped 2 tbsp finely grated parmesan To Serve: fresh thyme toasted granary bread to serve gluten-free if required - Warburtons Newburn Bakehouse Seeded is a good one Directions 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. 2. Stir in the minced garlic and cook for another minute until fragrant. 3. Add the fresh thyme (or dried thyme), sliced celery, chopped carrots, and diced potatoes. Cook for about 5 minutes, stirring occasionally. 4. Pour in the chicken stock and season with salt and black pepper. Bring to a boil, then reduce heat and let it simmer for 20 minutes or until the vegetables are tender. 5. Add the washed cannellini beans, shredded chicken, and chopped kale to the pot. Stir well and simmer for an additional 5 minutes until everything is heated through. 6. Remove from heat and stir in the chopped parsley and grated parmesan. 7. Serve hot, garnished with fresh thyme and alongside toasted granary bread.
