Chicken Noodle Soup with Navy Beans and Kale

Serves 8
2 tbsp. Kowalski's Extra Virgin Olive Oil
16 oz. Kowalski's Fresh Soup Mix
3 cloves garlic, finely minced
6 cups low-sodium chicken broth
15 oz. canned navy beans, rinsed and drained
1 cup cooked, shredded rotisserie chicken
1 chunk (approx. 4") Parmesan rind
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
¼ tsp. coarse ground black pepper
¼ tsp. crushed red pepper flakes
4 cups roughly chopped kale or Swiss chard leaves
4 ½ oz. Kowalski's Fresh Linguine Noodles, cut into thirds
kosher salt and freshly ground black pepper, to taste

In a deep pot over medium heat, heat oil. Cook soup mix and garlic until softened (about 10 min.). Add chicken broth, beans, chicken, Parmesan rind, rosemary, thyme and both peppers. Increase heat to high; bring to a boil. Reduce to medium-low (soup should bubble gently); add kale. Cover pot; cook for 15 min. Add noodles; cook until tender (2-3 min.). Season to taste with salt and pepper.

Good to Know: Kowalski's Fresh Soup Mix is available in the Produce Department.