Yield: 6 People
Work: 25 Minutes
Total: 40 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
In a large Pot on the Stovetop over medium heat, heat Camelina Oil and then add Garlic and Thyme. 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.
Any Vegetables you have can go into the Soup - add them with the Kale.
Add other fresh Herbs!
Add creaminess with Cream, Milk, or Yogurt.
1 Cup Cooked Braised Dry Beans
1 Cup Lacinato Kale, stripped from stems and chopped
4 Garlic Cloves, peeled and chopped
½ Cup Roasted Chicken Leftovers, chopped
6 Cups Anything Stock
4 Sprigs Fresh Thyme, chopped
1 Tbsp Camelina Oil
Airtight Container in Refrigerator up to 3 days.
Questions about this recipe? Ask Chef Pierson!