Tuscan Style Chicken & Bean Soup
Tuscan Style Chicken & Bean Soup
Such a nutritious soup! If you’re feeling under the weather or you need a bit of a health kick, this is the soup for you. Packed with goodies, it’s pretty straight forward to make and leaves you feeling healthy and satisfied. It freezes well, is mild enough for kids and bulky enough that you don’t always need to serve it alongside toast (although I can’t help myself).
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek finely chopped
- 2 cloves garlic finely chopped
- 2 carrots chopped
- 3 celery sticks chopped
- 1 sweet potato peeled & chopped
- 1 zucchini large, chopped
- 400 g canned crushed cherry tomatoes
- 500 g chicken breast
- 3 sprigs rosemary
- 100 g white cabbage shredded
- 400 g canned butter beans drained & rinsed
- 1 cup frozen green beans
- sea salt & cracked black pepper
- parsley leaves for garnish, optional
- buttered toast to serve
- parmesan cheese grated, to serve
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leek and stir for 1–2 minutes. Add the garlic and stir for 1 minute. Then add the carrot, celery, sweet potato and zucchini and stir for about 4–5 minutes. Add the cherry tomatoes, chicken breast and rosemary, then fill the pot with cold water. Bring to the boil, place the lid on and turn it right down to a very gentle simmer for about 18–20 minutes.1 tablespoon extra virgin olive oil, 1 leek, 2 cloves garlic, 2 carrots, 3 celery sticks, 1 sweet potato, 1 zucchini, 400 g canned crushed cherry tomatoes, 500 g chicken breast, 3 sprigs rosemary
- Remove the chicken from the pot and set aside. Continue simmering the soup for about 15 minutes. When the chicken is cool enough to handle, shred the meat with a fork.500 g chicken breast
- Return the shredded chicken to the pot, along with the cabbage, butter beans and frozen green beans. Gently simmer for 5 minutes, then remove the rosemary sprigs. Season well. Serve as is or with parsley, toast and grated parmesan.500 g chicken breast, 100 g white cabbage, 400 g canned butter beans, 1 cup frozen green beans, 3 sprigs rosemary, parsley leaves, buttered toast, parmesan cheese
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