4-5 pieces skinless chicken thighs

2 tbsp. Oil

1 large onion, chopped

4-5 carrots, sliced

4-5 celery stalks, chopped

2 parsnip, chopped

1 large zucchini, chopped

Salt and pepper

2-3 cloves garlic

1 small piece of ginger (optional)

3 tbsp. Dried parsley

1 can cannalini beans, rinse and drained

2 cups canned diced tomatoes

1/4 cup quinoa

1-2 cups frozen @pardesfarms kale or spinach

Water or broth

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In a large pot, pan sear the chicken pieces in the oil for about 4-5 minutes on each side.

Remove from pan and set aside

Using a wooden spoon, scrape all the good bits from the oil left behind by the chicken and mix into oil.

Then add the onions and mix.

Then add the carrots, parsnip, celery and zucchini and mix well. Add the salt and pepper, garlic and ginger and dried parsley.

Mix everything

Add the diced tomatoes and beans

Mix everything.

Add the chicken back in and cover everything with water.

Then cover the pot and cook to a boil, turn down the heat and let simmer for about 45 minutes.

Once the soup has finished simmering,

Remove chicken and shred into pieces.

Add the quinoa and kale into the pot.

Add the shredded chicken back in

Mix everything and cook for another 20 minutes till quinoa is cooked.

Taste for salt

Serve!