Chicken, pumpkin and bean soup
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
There’s nothing like a chunky soup to warm you right up. This recipe makes enough for eight, so make a big batch and freeze what you don’t eat for an easy meal at a later date.
Ingredients
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Tomato paste
2 tbs
Chicken stock
6 cup(s), (1.5L)
Butternut pumpkin
1000 g, peeled, cut into 2cm cubes
Skinless chicken breast
300 g, thinly sliced
Canned borlotti beans, rinsed, drained
2 400g can
Silverbeet
550 g
Instructions
1
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.
2
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.
3
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.
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