Tuscan Style Chicken Soup

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

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 of celery, sliced

2 medium carrots, peeled and chopped

2 medium potatoes, peeled and diced

1 litre (4 cups plus 3 tbsp) good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)

½ tsp salt

½ tsp black pepper

400g (14oz) tin of cooked cannellini beans, washed and drained

2 skinless cooked chicken breasts, shredded

100g (approx 2 packed cups) chopped kale

Small bunch fresh parsley, chopped

2 tbsp finely grated parmesan

subheading: To Serve:

Fresh thyme

Toasted granary bread to serve (gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one)

Directions at kitchensanctuary.com

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