Chicken white bean soup (Print Version)

# Ingredients:

01 - 75 g of kale.
02 - Juice from half a lemon.
03 - 1 small onion, diced.
04 - 1 medium carrot, diced.
05 - Salt and pepper to taste.
06 - 450 g of chicken breast, chopped.
07 - 1/2 tsp of paprika.
08 - 1 tbsp of olive oil.
09 - 2 garlic cloves, minced.
10 - 1 can (400 g) of cannellini beans.
11 - 2-3 celery stalks, diced.
12 - 1 tsp of Italian herbs.
13 - 1.25 liters of chicken stock.

# Instructions:

01 - Toss in the chicken and sauté it for about 5 minutes until there's no pink left.
02 - Sprinkle in the paprika and Italian herbs, then stir it all in.
03 - In a big pot, warm up the olive oil over medium heat, then add the onion, carrot, and celery. Let them cook for 5-7 minutes.
04 - Stir in the beans and stock. Bring everything to a boil, then lower the heat and simmer for 15 minutes.
05 - Squeeze in some lemon juice and add the kale. Let it cook for a quick 2-3 minutes until softened.

# Notes:

01 - This dish is a great way to use up cooked chicken leftovers.
02 - The kale boosts this meal with nutrients and antioxidants.

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