Tuscan Chicken and Kale Soup

Preheat oven to 400°F. Season the chicken breasts on both sides with salt and pepper.

Place the chicken in a baking dish and roast for about 30 minutes, until just cooked through.

While the chicken roasts, prepare the vegetables. Dice the onion, and peel and slice the carrots.

Wash the kale, remove the tough stems, and tear the leaves into bite-sized pieces. Set aside.

Once the chicken is cooked and cool enough to handle, shred the meat from the bones. Set the shredded chicken aside.

In a large Dutch oven or pot over medium-low heat, add the olive oil. Add the diced onion and carrots, season with salt and pepper, and sauté for a few minutes until slightly softened.

Pour in the chicken stock and add the Parmigiano-Reggiano rind. Season the stock with more salt, then bring to a boil.

Once boiling, add the pasta. Stir, reduce the heat to a simmer, cover, and cook for 10-15 minutes, or until the pasta is al dente.

Stir in the drained cannellini beans and the prepared kale. Simmer for another 2 minutes to wilt the kale.

Turn off the heat. Add about half of the shredded chicken to the pot and stir to combine.

Ladle the soup into bowls. Garnish with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Serve with crusty bread for dipping.