Begin by heating 1 tablespoon of olive oil in a large saucepan over medium-low heat. Add the chopped onion and cook for about 10 minutes, stirring frequently, until the onions are softened and translucent.

Next, stir in the minced garlic and fresh thyme, cooking for an additional 2 minutes until their aromas fill the kitchen.

Now it’s time to add the sliced celery, chopped carrots, and diced potatoes into the pot. Pour in the chicken stock, then season generously with salt and black pepper. Bring the mixture to a boil over high heat, then lower the heat to a simmer. Let it cook for 20 minutes, until the vegetables are tender.

Stir in the drained cannellini beans and let them warm through for about 5 minutes. Then, add the shredded chicken, gently mixing everything together.

Add the chopped kale to the pot, stirring it in until it wilts, which should take about 1-2 minutes.

Ladle the warm soup into bowls, garnishing each with fresh parsley, grated Parmesan cheese, and a sprinkle of thyme. Serve alongside toasted granary bread.