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Chicken, borlotti bean and vegetable soup with pistou

Chicken, borlotti bean and vegetable soup with pistou

Points® value
Total Time
1 hr 10 min
15 min
55 min


Fresh flat-leaf parsley

cup(s), coarsely chopped

Fresh mint

cup(s), leaves, coarsely chopped

Lemon zest

2 tsp


2 clove(s), crushed


1 whole, thinly sliced

Skinless chicken breast

600 g, (2x300g fillets)

Chicken stock cube

3 individual, to make 1.5L (6 cups) liquid stock


100 g, florets


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)


  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.


TIP: You can use your own homemade chicken stock. Be sure to set it in the fridge, and when the fat sets on top remove all fat with a spoon. Freeze leftover stock in containers for another time. VARIATION: Swap borlotti beans for cannellini beans.