This classic Italian Soup is hearty and nutritious and the recipe can be easily changed to help you clear out those leftovers in the fridge.
Ingredients (Serves 4):
Carbohydrates: 54g Per Serving Proteins: 30g Per Serving Fats: 10g Per Serving Calories: 375
1 Sprig of Thyme
1 Clove of Garlic (Peeled and Chopped)
1 Red Onion (Peeled and Sliced Thickly)
1 Celery Stick (Trimmed, and Sliced Thinly)
1 Courgette (Diced into Small Chunks)
1/2 Butternut Squash (Diced)
1 Large Potato (Scrubbed and Diced)
2 x 400g Tins of Plum Tomatoes
1 Litre of Vegetable Stock
300g Kale (Chopped)
1 Tin of Cannellini Beans
3 Chicken Breasts, Diced
Heat a large saucepan pan and cook your chicken breasts for 5-10 minutes until golden coloured on the outside. Then slice your chicken into thin chunks and return the chicken to the pan.
Reduce your saucepan to a low heat. Add in the Garlic, Thyme, Onions, Celery, Courgette, Butternut Squash. Cook for 15 minutes, stirring occasionally.
Now add in your Plum Tomatoes, Potatoesm and Cannellini Beans. Cover the mix with a lid and allow to cook slowly for a further 15 minutes.Check your potatoes are cooked using a knife to test.
Break your pasta up into small chunks, add to the soup along with your Kale and cook for 3-5 minutes depending on how you like your pasta. Once cooked, grab a warm bowl and garnish with Fresh Red Basil.
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