Pesto chicken soup
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ready-made pesto adds plenty of flavour to this simple soup.
Ingredients
Cannellini Beans, cooked
2 can(s), large, drained
Chicken breast, skinless, grilled
400 g
Spinach
200 g
Tesco Reduced Fat Green Pesto
25 g
Parmesan Cheese
20 g
Chicken stock cube(s)
2 cube(s)
Chilli flakes
1 teaspoon(s), level
Bay leaf, dry
2 leaf/leaves
Instructions
1
Put the beans, chicken, stock cubes, chilli flakes and bay leaves in a large deep pan. Add enough water to cover all the ingredients (about 1 litre) and bring to the boil.
2
Reduce to a simmer and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves, then lightly crush the beans with a potato masher.
3
Add the spinach and allow to wilt, then take the pan off the heat. Swirl through the pesto and season to taste.
4
Divide the soup between bowls and serve topped with the Parmesan shavings.
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