Chicken minestrone with vegetables and green beans
2 cup(s), (500ml), reduced-salt
skinless chicken breast
135 g, (buy 150g) fat trimmed, thinly sliced
1 small, finely chopped
1 individual, finely chopped
2 medium, chopped
100 g, (trimmed, chopped)
55 g, risoni, (1/4 cup)
canned cannellini beans, rinsed, drained
85 g, (1/2 cup)
fresh flat-leaf parsley
2 tbs, flat-leafed, chopped)
- Place stock in a medium saucepan and bring to the boil. Add chicken, carrot and celery and reduce heat to medium. Cook, uncovered, for 5 minutes or until vegetables soften.
- Add tomato, green beans and risoni. Simmer, uncovered, for 7–8 minutes or until risoni is tender. Add cannellini beans and stir until heated through.
- Serve soup sprinkled with parsley.