Slow Cooker Tuscan Bean and Veggie Soup
Gluten Free: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 lb chicken breast
8 cups chicken broth
1 cup onion, diced
1 cup carrots, sliced
2 Tbsp garlic, minced
1 Tbsp Italian seasoning
1 bay leaf
1 16-oz can great northern beans, drained
1 14-oz can diced tomatoes
4 cups kale, chopped
1/4 cup Parmesan cheese, shaved or shredded
1 Tbsp olive oil
Sea salt and pepper to taste
Directions
Heat olive oil in a large skillet over medium heat. Add chicken breast. Season with salt and pepper. Cook on each side until it starts to brown. Do not cook all the way through.
Add chicken and all ingredients except Parmesan cheese to the slow cooker.
Cover and cook on low heat 8 hours.
Remove and discard bay leaf. Remove chicken and shred, then return to soup.
Ladle soup into 4 bowls and top each with 1 Tbsp Parmesan cheese.