Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 cubes chicken stock, reduced salt
- 400grams chicken breasts
- 1 large onion, peeled and sliced
- 400grams cannellini bean, canned
- 4tablespoons pesto, save 2 tbs (to serve)
- 100grams kale, destalked and chopped
- 3tablespoons parmesan, grated
- 1 pinch black pepper
Description
This Italian style chicken soup is quick, warming and filling with cannellini beans.
Method
Step 1 of 4
Bring a litre of water to the boil in a large saucepan, add the stock cubes and cook for 2 minutes, stirring, until dissolved. Reduce the heat and add the chicken breasts and onion. Simmer gently for 10 minutes until the chicken is cooked, remove from the pan with a slotted spoon and set aside to cool slightly.
Step 2 of 4
Once the chicken is cool enough to handle, shred it with two forks. Add the can of cannellini beans including the liquid to the chicken stock, stir in the pesto and simmer for 5 minutes.
Step 3 of 4
Add the shredded chicken and chopped kale and cook for 2-3 minutes more, until the kale has wilted and the chicken is warmed through.
Step 4 of 4
Divide between 4 bowls, add a drizzle of pesto to each, top with parmesan and black pepper and serve.
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