Chicken, borlotti bean and vegetable soup with pistou
1
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
Fresh mint
⅓ cup(s), leaves, coarsely chopped
Lemon zest
2 tsp
Garlic
2 clove(s), crushed
Leek
1 whole, thinly sliced
Skinless chicken breast
600 g, (2x300g fillets)
Chicken stock cube
3 individual, to make 1.5L (6 cups) liquid stock
Broccoli
100 g, florets
Asparagus
200 g, trimmed and chopped
Frozen green peas
120 g
Canned borlotti beans, rinsed, drained
230 g, (1x400g can)
Sugar snap peas
100 g, sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
To make pistou, place parsley, mint, lemon zest and half the garlic in a food processor with 1 teaspoon water and process until smooth.
2
Lightly spray a large saucepan with oil and heat over medium heat. Add leek and remaining garlic, and cook, stirring, for 5 minutes or until softened.
3
Add chicken breasts and the stock to pan with the leek, and simmer, covered, for 15 minutes or until the chicken is cooked through. Transfer the chicken to a board with a slotted spoon. Set aside to rest for 5 minutes, then slice thinly.
4
Add broccoli, asparagus, peas and borlotti beans to soup and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes. Add sugar snaps and sliced chicken, and simmer, uncovered, for 2 minutes or until vegetables are just tender. Serve soup topped with the pistou.
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