Lemon Rosemary Chicken Soup

Name: Lemon Rosemary Chicken Soup
Total time: 45 min
Ingredients: ¼ tazas Olive oil; Onion, finely chopped; 3 Carrot, finely chopped; 3 Celery, finely chopped; 3 dientes Garlic, minced; ½ cdtas. Italian seasoning; 2 ramitas Thyme; 1 cdta. Salt; 1 lata Cannellini or navy beans, rinsed and drained; 3 tazas Kale, shredded; 2–3 tazas Pollo, cooked shredded; 5 tazas Chicken broth; Lemon; Black pepper; Parmesan cheese, grated

De Pinch of Yum · 45 min

Ingredientes

Olive oil¼ tazas
Onion · finely chopped
Carrot · finely chopped3
Celery · finely chopped3
Garlic · minced3 dientes
Italian seasoning½ cdtas.
Thyme2 ramitas
Salt1 cdta.
Cannellini or navy beans · rinsed and drained1 lata
Kale · shredded3 tazas
Pollo · cooked shredded2–3 tazas
Chicken broth5 tazas
Lemon
Black pepper
Parmesan cheese · grated

Preparación

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the onion, carrots and celery and saute for 5–8 minutes, until very soft.
Add the garlic, Italian seasoning, rosemary and/or thyme sprigs and salt. Stir for about a minute, taking care not to brown the garlic.
Add the beans, kale, chicken, broth and the remaining oil (optional). Bring to a low simmer and cook for 10–20 minutes, until the kale is wilted. Cook longer on low heat if you have time.
Remove the herb stems. Add lemon juice, then more salt and pepper to taste.

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