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Pesto chicken soup

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.

Notes

TIP: You could use other types of canned beans in this recipe – butter beans or kidney beans also work well.

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