Chicken beans soup (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Toss in the onion, celery, and carrot. Cook them for 5-7 minutes, stirring occasionally.
02 - Add the chicken pieces to the pot and cook for 5 minutes, stirring, until they're no longer pink.
03 - Mix in the paprika and Italian herbs, making sure everything is evenly coated.
04 - Pour in the stock and toss in the beans. Bring everything to a boil, then lower the heat and simmer for 15 minutes.
05 - Stir in the kale and lemon juice. Let it cook for 2-3 minutes until the kale softens.

# Notes:

01 - Great way to use up leftover roasted chicken.
02 - Black kale is loaded with antioxidants and vitamins.

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