1

Season both sides of the chicken with a good pinch of salt and let sit at room temperature for 20 minutes. In a heavy bottom soup pan, heat 1 tablespoon oil over medium high heat. Add chicken to the pot, where the skin would’ve been. Cook chicken thighs, 3 to 4 minutes per side or until each side easily releases from the pan surface. Use a slotted spoon to transfer the chicken to a plate and set aside.

2

Reduce the heat to medium and add the remaining 1 tablespoon oil, the onion and season with ½ teaspoon salt. Cook until the onion starts to caramelize and soften, stirring often to scrape up any browned bits from the bottom of the pan, about 4 minutes. Stir in the carrots and cook to soften, about 3 minutes. Add the garlic, thyme, paprika, and pepper to taste. Cook until the garlic is fragrant, about 1 minute.

3

Add the chicken back to the pan along with the broth and beans, increase the heat to high, and bring the soup to a boil. Reduce the heat to medium-low so that soup is gently simmering and cook, stirring occasionally, for 30 minutes. Add the kale and cook until the kale is tender, about 10 minutes. Remove chicken, remove meat from bones, and discard bones. Shred the meat and return to the pot. Taste and add more salt and pepper as needed.

4

Serve the soup sprinkled with fresh parsley and Parmigiano.

5

Serving size: about 1 ½ cups