Pesto chicken soup
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned cannellini beans, rinsed, drained
800 g
Skinless chicken breast
400 g, coarsley shredded
Baby spinach
200 g
Basil pesto
1½ tbs
Shaved parmesan cheese
¼ cup(s), (20g)
Chicken stock cube
2 individual, gluten free variety
Dried chilli flakes
1 tsp
Dried bay leaf
2 whole
Instructions
1
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.
2
Reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves. Lightly crush beans with a potato masher.
3
Add spinach and allow to wilt. Remove from heat. Swirl through pesto and season with salt and pepper. Serve soup sprinkled with parmesan.
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