Lemon Rosemary Chicken Soup

Step 1

In a large soup pot, heat 1 tablespoon oil over medium high heat. Add onion, carrots, and celery. Saute for 5-8 minutes or until very soft.

Step 2

Add the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Let it get nice and delicious for a minute, stirring to avoid burning or browning the garlic.

Step 3

Add the beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted. If you have time to cook it for a while longer over low heat, great. Delicious.

Step 4

Pull out the herb stems. Add lemon juice, more salt, fresh black pepper to taste (all optional and to taste)! Top with parm and serve with a thick slice of bread, a thick shmear of butter, and a pinch of rosemary salt. Fresh, bright, yummy!