Tuscan Chicken Soup with Potatoes and Kale - The Weary Chef

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion chopped
• 3/4 pound boneless, skinless chicken breast cut into bite-sized pieces
• 3 cloves garlic minced or crushed
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt or to taste
• 4 cups reduced-sodium chicken broth
• 28 ounces canned petite diced tomatoes drained
• 1 pound Yukon gold or red potatoes cut into 1″ cubes
• 8 ounces white button mushrooms quartered
• 1 bunch dino kale (10-12 leaves) sliced into thin strips
• 15 ounces canned cannellini beans drained