Chicken, pumpkin and bean soup
1 large, finely chopped
2 clove(s), crushed
6 cup(s), (1.5L)
Pumpkin, butternut, raw
1000 g, peeled, cut into 2cm cubes
Skinless chicken breast
300 g, thinly sliced
Canned borlotti beans, rinsed, drained
2 can(s), 400g size can
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Stir in tomato paste.
- Add stock and pumpkin. Cover and bring to the boil. Reduce heat to low and simmer for 12–15 minutes or until the pumpkin is just tender.
- Add chicken and cook for 5 minutes or until chicken is cooked through. Add beans and silverbeet and cook for 1 minute or until silverbeet is wilted. Ladle into bowls to serve.