Feed: 6 People
Work: 10 Minutes
Total: 40 Minutes
1 Cup Beans
1 Cup Lacinato Kale, chopped
4 Garlic Cloves, chopped
½ Cup Chicken Leftovers, chopped
6 Cups Anything Stock
4 Sprigs Fresh Thyme, chopped
1 Tbsp Camelina Oil
In a large Pot heat Camelina Oil, add Garlic and Thyme, and cook until lightly golden.
Add Kale and cook until it has reduced in size and is a dark green color.
Add Beans, Chicken, and Stock, then cook until everything is at the desired temperature, roughly 15 minutes.
Place any leftovers in an airtight container and keep in refrigerator up to 3 days.
Any Vegetables you have can go into the Soup, just add them with the Kale.
Any fresh Herbs you have laying around can also go into the Soup.
To add creaminess, stir in some Cream, Milk, or Yogurt.