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Hearty Italian Chicken And Autumn Veggie Soup

Ingredients

• 2 skin-on and bone-in split chicken breasts
• Canola oil
• Salt
• Black pepper
• 3 heads garlic
• 1 tablespoon unsalted butter
• 1 onion, finely diced
• 2 carrots, peeled and finely diced
• 2 parsnips, peeled and finely diced
• 2 ribs celery, finely diced
• 2 cups butternut squash, peeled and diced into small, bite-size cubes
• 2 teaspoons Italian seasoning
• Pinch red pepper flakes
• 1 (6 ounce) can tomato paste
• 4 – 4 ½ cups hot chicken stock
• Small piece of parmesan rind, optional (*see note below)
• 2 cups Tuscan kale, chopped into small pieces
• ¼ cup fresh basil leaves, julienned
• 1 tablespoon chopped flat-leaf parsley
• Gnocchi, cooked according to package instructions, and held warm with a bit of oil drizzled in
• Grated fresh parmesan, for garnish
• Warm rustic bread, on the side

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