INGREDIENTS
1 tbsp
olive oil
1
onion (peeled and chopped)
2 cloves
garlic (peeled and minced)
2
sprigs fresh thyme or ½ tsp dried thyme
1 stick
celery (sliced)
2
medium carrots (peeled and chopped)
2
medium potatoes (peeled and diced)
1 l
good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)
1/2 tsp
salt
1/2 tsp
black pepper
400 g
cooked cannellini beans ( washed and drained)
2
skinless cooked chicken breasts (shredded)
100 g
chopped kale
Small bunch fresh parsley (chopped)
2 tbsp
finely grated parmesan
Fresh thyme
Toasted granary bread to serve (gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one)