Categories: Soup

Ingredients

• 1/3 cup chopped onion
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 lb chicken breast, cut into 1-inch pieces
• 4 cups chicken broth
• 15 oz can chick peas, rinsed and drained
• 14.5 oz can diced tomatoes
• 1 tbsp dried Italian seasoning
• salt and pepper
• 1 cup whole grain penne
• 2 cups chopped kale

Directions

1. In a 4qt Dutch oven cook and stir onion and garlic in hot oil over medium-high heat for 3-4 minutes. Add chicken and cook 4-5 minutes, until chicken is no longer pink.

2. Stir chicken broth, chick peas, undrained tomatoes, Italian seasoning, salt and pepper in Dutch oven. Bring to boiling; stir in pasta. Return to boiling; reduce heat to medium. Cook, covered, about 12 minutes or until pasta is tender, stirring occasionally. Remove Dutch oven from heat; stir in kale. Cover and let stand 2 minutes before serving.

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