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 & satisfied.
It freezes well, is mild enough for kids and it’s bulky enough that you don’t always need to serve it alongside toast (although I can’t help myself ).
Serves 4
Ingredients:
1 tbsp extra Virgin olive oil
1 leek, finely chopped
2 cloves garlic, finely chopped
2 med carrots, chopped
3 celery ribs, chopped
1 med sweet potato, peeled & chopped
1 large zucchini, chopped
400g can cherry tomatoes
500g chicken breast fillets
3 Rosemary sprigs
100g white cabbage, shredded
400g can butter beans, rinsed & drained
1 cup frozen greens beans
Sea salt
Pepper
Method:
Heat oil in a large pot over medium heat. Add leek and stir for 1-2 mins. Add the garlic, stir for 1 minute. Then add the carrot, celery, sweet potato, zucchini and stir for approx 4-5 mins. Add the cherry tomatoes, chicken breast and rosemary to the pot. Fill the remainder of the pot with cold water. Bring to the boil, place the lid on and turn it right down to a very gentle simmer for approx 18-20 mins.
Remove the chicken from the pot and set aside. Continue simmering the soup for approx 15 mins. When the chicken is cool enough to handle, shred the meat with a fork.
Return the shredded chicken to the pot, along with the cabbage, butter beans and frozen green beans, gently simmer for approx 5 mins. Then remove the rosemary sprigs. Season with pepper and sea salt.