Tuscan Style Chicken Soup

Ingredients: 

1 tbsp olive oil
1 onion stripped and cleaved
2 cloves garlic stripped and minced
2 sprigs new thyme or ½ tsp dried thyme
1 stick of celery cut
2 medium carrots stripped and cleaved
2 medium potatoes stripped and diced
1 liter great quality chicken stock (in a perfect world natively constructed, yet water with stock 3D shapes will work as well. Use water in addition to bouillon for gluten free)
½ tsp salt
½ tsp dark pepper
400 g cooked cannellini beans washed and depleted
2 skinless cooked chicken bosoms destroyed
100 g hacked kale
Little pack new parsley slashed
2 tbsp finely ground parmesan

To Serve: 

New thyme

Toasted storehouse bread to serve gluten free whenever required - Warburtons Newburn Bakehouse Seeded is a decent one

Method: 

Warmth the oil in an enormous pan. Include the onion and cook for 10 minutes on a low-medium warmth, mixing periodically until mollified.

Include the garlic and thyme and cook for a further 2 minutes. Include the celery, carrots and potatoes, mix, at that point include the chicken stock, salt and pepper. Bring to the bubble, at that point stew for 20 minutes.

Include the depleted cannellini beans and cook for a further 5 minutes

Include the destroyed chicken and warmth through for 2-3 minutes, at that point include the kale. Mix and stew for 1-2 minutes until the kale has shriveled. Test and season with progressively salt and pepper if necessary.

Partition between four dishes, bested with new parsley, ground parmesan and two or three sprigs of new thyme. Present with some toasted silo bread.