Salt and pepper organic chicken breast on each side, cut into small cubes and set aside.

Heat large pot with olive oil on medium for about 3-5 mins. Add chopped onions and celery and cook until soft about 5-7 mins.

Add the bay leaf, broth, water and chicken and turn heat up to high. Once it comes to a boil, reduce heat down to a simmer for 10 mins.

After 10 mins add cannelloni beans and chopped kale and cook another 10 mins. Remove bay leaf before serving

Note: This soup can easily be made vegan by adding one extra can of beans, omitting the chicken, and changing to vegetable broth which sometimes I do, if I make this on Tuesdays, the day that I give up meat entirely each week.