4 cups low sodium veggie broth (Pacific Brand)
1 can cannellini beans rinsed and drained
1 tbsp olive oil
1 cup carrots
1 cup celery
1/2 onion
3 cloves garlic
2 large potatoes
3 cups kale
1 organic rotisserie chicken shredded
Fresh thyme
Red pepper flake, pink salt, pepper to taste

Sauté garlic, onion, carrots, celery in olive oil. Cook until soft. Add in broth and potatoes and bring to a boil. Reduce heat and add kale, bean, chicken and thyme. Cook for another 15 mins. Enjoy!!