Chicken, borlotti bean and vegetable soup with pistou
fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
⅓ cup(s), leaves, coarsely chopped
2 clove(s), crushed
1 whole, thinly sliced
skinless chicken breast
600 g, (2x300g fillets)
chicken stock cube
3 individual, to make 1.5L (6 cups) liquid stock
100 g, florets
200 g, trimmed and chopped
frozen green peas
canned borlotti beans, rinsed, drained
230 g, (1x400g can)
sugar snap peas
100 g, sliced
1 x 3 second spray(s)
- To make pistou, place parsley, mint, lemon zest and half the garlic in a food processor with 1 teaspoon water and process until smooth.
- Lightly spray a large saucepan with oil and heat over medium heat. Add leek and remaining garlic, and cook, stirring, for 5 minutes or until softened.
- Add chicken breasts and the stock to pan with the leek, and simmer, covered, for 15 minutes or until the chicken is cooked through. Transfer the chicken to a board with a slotted spoon. Set aside to rest for 5 minutes, then slice thinly.
- Add broccoli, asparagus, peas and borlotti beans to soup and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes. Add sugar snaps and sliced chicken, and simmer, uncovered, for 2 minutes or until vegetables are just tender. Serve soup topped with the pistou.