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This savory recipe is quick, easy, tasty and very healthy as well.

Tuscan Chicken Soup with White Beans & Greens

1 Tbsp olive oil
1 large onion, chopped
1/2 boneless chicken breast, cut in 1" cubes
1 medium red bell pepper, in small dice
4 garlic cloves, minced
several sprigs fresh parsley or 1 heaping tsp. dried parsley
pinch of fennel seeds
1/2 tsp dried oregano
1 tsp dried rosemary
1  3" to 4" piece of Italian, kielbasa or Georgia smoked sausage
16 oz (2 cups) chicken broth
1 large plum tomato, diced small
10 oz cooked kale, chopped (Note #1 - substitutes)
1 15-or-16 oz can cannelloni or great northern beans, drained & rinsed
1 tsp salt or to taste
black pepper to taste

Heat the olive oil in a non-stick pan.  Add onion.  Sauté until it starts to soften.    Add chicken and bell pepper and continue to sauté until onion and chicken start to brown a little, shaking or stirring frequently.  

Put the sausage on to boil in water to cover (I use the microwave), pricking to extract some of the grease.  

Add garlic, parsley, fennel seeds, oregano and dried rosemary to the chicken mixture and stir and sauté another minute.   

Add chicken broth and remaining ingredients.  Remove sausage from water and cut into small pieces and add to the soup.  Bring to a full boil, turn to a simmer, cover and cook for approximately 10 minutes.  Check for salt and black pepper and adjust if needed.

Serve with seasoned croutons or crusty bread, or sprinkled with grated Parmesan cheese.

Note:    You may substitute cooked chopped collards, or frozen chopped spinach, collards or kale, thawed and squeezed to drain well.  Even fresh chopped bok choy or escarole will do in a pinch.