Pesto chicken soup
Canned cannellini beans, rinsed, drained
Skinless chicken breast
400 g, coarsley shredded
Baby spinach leaves
Shaved parmesan cheese
¼ cup(s), (20g)
Chicken stock cube
2 individual, gluten free variety
Dried chilli flakes
- Place beans, chicken, stock cubes, chilli and bay leaves in a large deep saucepan. Add enough water to cover all ingredients (about 1 litre) and bring to the boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves. Lightly crush beans with a potato masher.
- Add spinach and allow to wilt. Remove from heat. Swirl through pesto and season with salt and pepper. Serve soup sprinkled with parmesan.