Chicken, borlotti bean & vegetable soup with pistou
Nutrition Facts
each servingIngredients
all 12 types- Small handful of fresh flat-leaf parsley, roughly chopped
- Small handful of fresh mint leaves,roughly chopped
- Grated zest of 1/2 a lemon 2 garlic cloves, crushed
- Calorie-controlled cooking spray
- 1 small leek, thinly sliced
- 2 x 165g skinless chicken breast fillets
- 1.5 litres chicken stock, made with 1 reduced salt stock cube
- 100g broccoli, cut into florets
- 200g asparagus, trimmed and chopped
- 120g frozen peas
- 400g tin borlotti beans, drained
- 100g sugar snap peas, sliced
Directions
4 steps in totalMake the pistou. Put the parsley, mint, lemon zest and half the garlic in a food processor with 1tsp water and process until smooth.
Mist a large saucepan with cooking spray, then put over a medium heat. Add the leek and the remaining garlic,and cook, stirring, for 5 minutes oruntil softened.
Add the whole chicken breasts and the stock to the 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.
Add the broccoli, asparagus, peas and borlotti beans to the soup and bring to the boil. Reduce the heat and simmer, uncovered, for 3 minutes. Add the sugar snaps and sliced chicken, then simmer, uncovered, for 2 minutes or until the vegetables are just tender. Serve thesoup topped with the pistou.
