winter vegetable and chicken soup

Makes 6-8 servings

INGREDIENTS

olive oil

1 medium yellow onion, diced

1 1/2 cups carrots, diced

3-4 large garlic cloves, minced

6 cups chicken broth (low sodium or homemade)

1-2 tsp lemon juice

generous sprinkle Italian seasoning

1/4 cup pesto

salt, to taste

honey, to taste

2 cups cooked, shredded chicken

1 15 oz can white beans (e.g. cannellini), drained and rinsed

2 large handfuls chopped kale

shredded parmesan, to top

STEPS

1. Add olive oil to a large pot or dutch oven and heat over medium-high heat before adding onion.

2. Stir onion frequently for 2 minutes, then add carrots and stir continuously for 3-4 minutes.

3. Stir in garlic and cook for about 30 seconds before adding broth. Bring to a boil, then lower heat to a simmer.

4. Add lemon juice, seasoning, pesto, salt, and honey. I added about 1 1/2 tsp of salt altogether because I used homemade bone broth (just boiled chicken bones for a couple of hours in about 6 cups of water with a dash of vinegar - nothing else added). If you are using boxed broth, add salt slowly, taste, and adjust based on personal preference. I added a couple teaspoons of honey to balance flavors.

5. Stir in chicken, simmer for 10-15 minutes.

6. Before serving, add beans and kale, cook just until kale has wilted. Serve with parmesan cheese.