Place a large saucepan over medium heat. Add the olive oil and shallot. Cook, stirring, for about 3 minutes. Then add the smashed garlic and cook, stirring, for 2 minutes. Add the butter and risoni and stir to coat for 2–3 Minuten. Next, add the chicken stock and water to the pan. Place the chicken tenderloins into the liquid and throw in the parmesan rind. Give the soup a stir, place the lid on and gently simmer for 10–14 Minuten.
Once the chicken and risoni have cooked, remove the chicken from the saucepan and shred it with a fork (be careful, it will be hot). Place the shredded chicken back into the pan. Remove and discard the parmesan rind (it will be gooey).
450 g chicken tenderloins, 1 parmesan rind
Add the cannellini beans, spinach, lemon zest and juice and grated parmesan to the soup. Stir it all through for 2–3 Minuten and turn off the heat. Season with a little salt and lots of cracked black pepper. Serve topped with extra lemon zest, grated parmesan and chilli flakes, if desired.
400 g canned cannellini beans, 2 cups baby spinach, 1 lemon, 1 cup parmesan cheese, sea salt & cracked black pepper, lemon zest , grated parmesan cheese, red chilli flakes (optional)
