Butterbean chicken soup with rocket pesto

Name: Butterbean chicken soup with rocket pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 -4 servings
Ingredients: 1 tbsp olive oil; 200 g | 7 oz mini chicken breasts; 2 x400g; 1 yellow onion; 1 large carrot; 1 leek; 1 tbsp tomato paste or a large tomato; 100 g | 3.5oz small pasta like stellini; 1 litre | 4 cups hot chicken or vegetable stock; 1 bay leaf; handful fresh basil; Salt and freshly ground pepper; ; For the rocket pesto; 200 g | 7oz fresh rocket; large handful basil leaves; 100 g | 3 1/2oz grated Parmesan plus extra to sprinkle on soup; 2 garlic cloves; 2-3 tbsp extra virgin olive oil + water to thin pesto if needed; Salt and freshly ground pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 -4 servings
Course
Soup

Butterbean chicken soup with rocket pesto

Shawn Wheeler

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This butterbean chicken soup gets a delicious flavour boost with the addition of a simple rocket pesto. You can use leftover roast or rotisserie chicken instead of fresh if you prefer.

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Ingredients

Servings

1 tbsp olive oil
200 g | 7 oz mini chicken breasts or use leftover roast chicken
2 x400g 14oz tins butterbeans, drained and rinsed
1 yellow onion finely diced
1 large carrot finely diced
1 leek white part only, finely diced
1 tbsp tomato paste or a large tomato seeded and finely diced
100 g | 3.5oz small pasta like stellini
1 litre | 4 cups hot chicken or vegetable stock
1 bay leaf
handful fresh basil roughly chopped
Salt and freshly ground pepper
<br>
<b>For the rocket pesto</b>
200 g | 7oz fresh rocket arugula
large handful basil leaves
100 g | 3 1/2oz grated Parmesan plus extra to sprinkle on soup
2 garlic cloves peeled
2-3 tbsp extra virgin olive oil + water to thin pesto if needed
Salt and freshly ground pepper

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Instructions

Blend half a tin of butterbeans in a blender and set aside.
Make the pesto: blitz all the ingredients in a blender or mini chopper, adding a bit of water if it needs thinning. Transfer to a bowl.
Heat the oil in a large pot. Pan fry the chicken breasts (if using fresh) and brown on all sides. Set aside.
Add the chopped vegetables and fry, stirring occasionally, until softened 5-7 minutes.
Stir in the tomato paste and add the butterbeans and butterbean purée, chicken and stock. Bring to a simmer and cook for 10 minutes.
Add the pasta and cook for a further 10 minutes (or as per package instructions). Remove the chicken from the pot, shred, and return to the soup.
Taste the soup and season.
Serve the soup with some of the pesto, an extra drizzle of olive oil, a sprinkle of Parmesan and some crusty bread.