Chicken minestrone with vegetables and green beans
Risoni looks like rice but is actually a small Italian pasta that’s great for adding bulk to soups and stews. Boiled risoni can also be used cold in salads.
2 cup(s), (500ml), reduced-salt
Skinless chicken breast
135 g, (buy 150g) fat trimmed, thinly sliced
1 small, finely chopped
1 stick(s), 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.
SERVING SUGGESTION: Multigrain bread roll.TIP: Any small pasta can be used in this recipe.MAKE AHEAD: Cool soup at the end of Step 2, then transfer to a microwave-safe airtight container. Seal and refrigerate until lunch time. Reheat soup in microwave and continue from Step 3.