6 c. chicken stock
1 bunch of kale, stems removed and chopped
2 c. shredded cooked chicken
2 cans of cannelloni beans, drained and rinsed
1/3 c. pesto
(optional: grated Parmesan for serving)
Stir together chicken stock, kale, chicken and beans in a medium stockpot. Cook over high heat until soup reaches a simmer. Reduce heat to medium, stir in the pesto and let the soup simmer until the kale is wilted and soft. Sprinkle with grated Parmesan when serving.