Chicken minestrone with bread rolls
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Chicken stock
2 cup(s), (500ml)
Skinless chicken breast
135 g, thinly sliced
Carrot(s)
1 small, finely chopped
Celery
1 stick(s), finely chopped
Tomato(es)
2 medium, chopped
Green string beans
100 g, trimmed, chopped
Dry pasta
55 g, risoni, (1/4 cup)
Canned cannellini beans, rinsed, drained
85 g, (1/2 cup)
Fresh flat-leaf parsley
2 tbs, chopped
Multigrain bread roll
2 small, (30g each)
Instructions
1
1. 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.
2
2. 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.
3
3. Serve soup sprinkled with parsley, along with the bread rolls.
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