Chicken, Bean & Kale Soup

• 12 cups homemade or store-bought, low-sodium chicken broth
• 2-3 tablespoons olive oil
• 1 large onion, peeled and diced
• 3 medium carrots, washed, peeled and diced
• 3 large celery stalks, washed and diced
• 1 medium potato, washed, peeled and diced
• 2 cups kale, washed, chopped and loosely packed
• 1/2 cup Italian parsley, chopped
• 2-3 cloves garlic, minced
• 1 1/2 cups Royal Corona, cassoulet or cannellini beans, cooked or canned, drained
• 1 2- to 3-inch Parmigiano-Reggiano rind or 2-3 tablespoons grated Parmigiano-Reggiano
• 1 bay leaf
• 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped leaves)
• 1/2 cup white wine
• 1 1/2 cups cooked chicken, cubed or shredded
• salt and pepper to taste
• Parmigiano-Reggiano, shredded, for garnish

1. If using dried beans, soak them overnight, drain, then cook until tender but not mushy. Measure the requisite amount. If using canned, drain, then measure 1 1/2 cups.
2. In a large skillet over a medium heat, add half the oil and fry chopped onions, celery, carrots and potatoes until softened and golden but not cooked through. Sprinkle with salt and pepper. Add to a stockpot, along with the chicken broth and bay leaf. Warm over a medium flame until simmering, then lower heat.
3. Add the remaining oil to the skillet and cook kale until lightly wilted on medium heat. Add parsley and garlic, cooking for another minute or two. Add to the stock pot along with the cooked beans and Parmesan rind, if using. If using grated Parmesan, save it until later.
4. Add extra salt and pepper to taste, plus thyme, basil, additional spices and wine. Cook for about 15 minutes or until the vegetables are soft and the flavors are well blended.
5. Stir in cooked chicken and grated Parmesan, if using, right before serving.
6. Ladle into bowls and top with additional Parmesan. Serve with a crusty bread (or crispy croutons), a green salad and vino!

chicken broth, olive oil, onion, carrots, celery stalks, potato, italian parsley, garlic, cassoulet, rind, bay leaf, basil, white wine, chicken, salt

Taken from food52.com/recipes/33757-chicken-bean-kale-soup (may not work)