Tuscan Vegetable Soup

Ingredients

3 tablespoons olive oil
2 cups carrots, chopped (about 6–8 carrots)
1 medium onion, chopped
8 cups chicken stock
1 bunch kale, cut into 1-inch pieces
2 cups cooked white beans (rinsed and drained, such as cannellini)
4 cups chopped tomatoes
1/2 cup grated Parmesan cheese
1 pound chicken breast, cut into 1-inch pieces

Sourdough bread loaf, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add the carrots and onion, and cook for about 8–10 minutes, until softened.

Add the chicken stock, chopped tomatoes, kale, and chicken. Bring to a simmer, partially cover, and cook for about 15 minutes, or until the chicken is fully cooked.

Stir in the white beans and cook for an additional 5 minutes, until heated through.

Taste and adjust seasoning with salt and pepper as needed.

Ladle into bowls and sprinkle with grated Parmesan cheese just before serving. Serve with sourdough bread for a complete meal.