Pesto chicken soup
Cannellini Beans, cooked
2 can(s), large, drained, drained and rinsed
Chicken breast, skinless, grilled
400 g, coarsely shredded
200 g, baby
Tesco Reduced Fat Green Pesto
20 g, shaved
Chicken stock cube(s)
1 teaspoons, level
Bay leaf, dry
- 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.
- 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.
- Add the spinach and allow to wilt, then take the pan off the heat. Swirl through the pesto and season to taste.
- Divide the soup between bowls and serve topped with the Parmesan shavings.