Chicken Bean Kale Soup

Ingredients

• 12 cups homemade or store-bought, low-sodium chicken broth
• 2-3 tablespoons olive oil
• 1 large onion, peeled and diced
• 3 medium carrots, washed, peeled and diced
• 3 large celery stalks, washed and diced
• 1 medium potato, washed, peeled and diced
• 2 cups kale, washed, chopped and loosely packed
• 1/2 cup Italian parsley, chopped
• 2-3 cloves garlic, minced
• 1 1/2 cups Royal Corona, cassoulet or cannellini beans, cooked or canned, drained
• 1 2- to 3-inch Parmigiano-Reggiano rind or 2-3 tablespoons grated Parmigiano-Reggiano
• 1 bay leaf
• 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped leaves)
• 1/2 cup white wine
• 1 1/2 cups cooked chicken, cubed or shredded
• salt and pepper to taste
• Parmigiano-Reggiano, shredded, for garnish

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