Chicken and Cannellini Bean Soup

    Chicken and Cannellini Bean Soup


    18 people made this

    This a very savoury and meaty soup with tomato and cannellini beans. Serve with grated Parmesan cheese.

    Serves: 8 

    • 1 tablespoon olive oil
    • 230g boneless skinless chicken breasts, cut into bite-size pieces
    • 1 onion, finely diced
    • 5 1/2 cups (1.4 litres) chicken stock
    • 1 (400g) tin whole peeled tomatoes
    • 1 (400g) tin cannellini beans, rinsed and drained
    • 2 carrots, sliced
    • 1 large potato, diced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 cup green beans, sliced
    • 1/4 cup pesto
    • parmesan cheese to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about five minutes or until chicken is browned. Add onion; cook and stir two minutes.
    2. Add chicken stock, undrained tomatoes, cannellini beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for five minutes or until vegetables are tender.
    3. Ladle soup into bowls, top each with one teaspoon pesto and sprinkle with parmesan cheese.

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