Creamy Tuscan Chicken Soup with San Remo Shells

Method

1. In a large pot, heat olive oil, onion, garlic, celery & rosemary for 3 to 5mins on medium heat.
2. Place diced chicken into pot and cook until chicken is golden brown.
3. Add half of the tuscan kale and cook for 2 to 3 mins until softened.
4. Pour in beans, chicken stock and bring to the boil.
5. Add pasta into boiling stock and cook for 8 mins stirring occasionally.
6. Once pasta is al dente and remove 1 cup of liquid with some beans.
7. Place beans and stock into a blender and blend till smooth.
8. Pour bean puree back into pot and turn off the heat.
9. Add remaining tuscan kale and stir.
10. Season with salt and pepper to taste, and top with paremesan.
11. Serve and enjoy with family and friends!