Difficulty Level: 2/5
Preparation time: 5 minutes
Cooking time: 20 min.
1Â½ Tbsp Olive Oil
11Â½ Cups Kale, chopped
Â½ cup Carrot, minced
1 Cloves Garlic, minced
4 Cups Chicken Broth, low sodium
Â¾ cup Patina Pasta, uncooked
1 Cups Chicken, cooked & shredded
1Â½ Tbsp Parmesan Cheese, grated
In a stock pot, preheat olive oil and cooking for 30 seconds.
Stir often, add carrot and kale.
Cook 5 minutes, continuously stirring.
Add broth, pepper, salt turning the heat to high.
Bring it to a boil before adding in pasta.
Cook for ten minutes on medium heat.
Pasta should be cooked, stir
occasionally so it doesnâ€™t stick to the bottom.
Add chicken meat and cook more 2 minutes.
Ladle the soup and serve topped with cheese.
Protein: 15 Grams
Fat: 5 Grams
Carbs: 16 Grams