It’s definitely soulful food kinda weather here in the PNW. While some shrimp and grits, chicken pot pie or a steaming bowl of kitchri would be amazing, I am making healthier choices. This recipe was made mostly because I had leftover chicken, lots of kale and some carrots. Cannellini beans have a delicious creamy texture and that’s definitely makes this soup feel in the words of my 2 year old – “comfy cozy”.
Cannellini, kale and chicken soup 

Ingredients:

One chicken breast cooked and coarsely shredded

One can of Cannellini beans (drained)

One bunch of kale chopped up

A little celery

Two carrots sliced up

1/4 chopped up onion

Two cloves of garlic

2 teaspoons of oil 

2 cups of chicken stock

A few sprigs of thyme

Salt

Method:

Heat oil in the insta pot (manual) or on the stove top. Sauté onion, celery and garlic. Add the carrots and cook. Next add the thyme, chicken, beans and the chicken stock, salt and slow cook for 2 hours or on the stove top on low medium for 30 minutes. Once it’s cooked through and the house smells delicious, add the kale and let it cook for another 5-10 minutes. I don’t like the kale to get too soggy.