Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 5-7 minutes until softened.

Step 2

Add the chicken pieces to the pot and cook for another 5 minutes or until they’re no longer pink.

Step 3

Sprinkle in the Italian seasoning and paprika and stir to combine.

Step 4

Next, add the cannellini beans, pour in the chicken stock and bring to a boil. Cover the pot leaving the lid slightly ajar and simmer for 15 minutes.

Step 5

Stir in the lemon juice and the shredded kale, then simmer for another 2-3 minutes until wilted.

Step 6

Season to taste with salt and freshly ground black pepper.

Step 7

Serve hot with your favorite crusty bread.