Butterbean chicken soup with rocket pesto
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 -4 servings
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Course
Soup
Butterbean chicken soup with rocket pesto
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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
- 1 tbsp olive oil
- 200 g chicken breast or use leftover roast chicken, mini, 7 oz
- 2 x400g 14oz tins butterbeans, drained and rinsed
- 1 yellow onion finely diced
- 1 carrot finely diced, large
- 1 leek white part only, finely diced
- 1 tbsp tomato paste seeded and finely diced, or a large tomato
- 100 g small pasta like stellini, 3.5oz
- 1 chicken stock or vegetable stock; hot; 4 cups (1 litre
- 1 bay leaf
- basil roughly chopped, handful, fresh
- salt freshly ground
- black pepper freshly ground
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- <b>For the rocket pesto</b>
- 200 g rocket arugula, fresh, 7 oz
- basil leaves large handful
- 100 g Parmesan Cheese grated, 3 1/2oz plus extra to sprinkle on soup
- 2 garlic peeled, cloves
- 2-3 tbsp extra virgin olive oil plus water to thin pesto if needed
- salt freshly ground
- black pepper freshly ground
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.
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