Ingredients

• 3 TB extra virgin olive oil
• 1 large onion chopped
• 7 cloves garlic chopped
• 4 whole carrots peeled and thinly sliced
• 31 oz white beans drained
• 1 TB oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 cups chicken stock
• 3 cups cooked, shredded chicken
• 3 cups baby kale leaves thinly sliced
• 3 cups cooked rice white or brown

Directions

• In a Dutch oven or large, heavy stock pot, heat olive oil over medium high until hot. Add onion and stir 2-3 minutes just until translucent.
• Add garlic and stir 1-2 minutes until fragrant. Add carrots and stir 2-3 minutes.
• Gently add white beans, oregano, kosher salt, black pepper, stock, and shredded chicken.
• Bring to a low boil; cover and simmer 15-25 minutes or until carrots are tender. Add sliced kale leaves and simmer just until it's tender, 2-3 minutes.
• Ladle soup and a scoop of rice into individual bowls.

Nutrition

Photos