After the excesses of the last few days I fancied something lighter (and which would use up some leftover chicken).
Tuscan chicken, bean, and spinach soup
Serves 4
Soup
• 1 medium diced onion
• 1 x diced red pepper
• 1 large diced carrot
• 2 fat cloves minced garlic
• 1.5 litres chicken stock
• 2 tsp dried marjoram
• 1 can cannellini beans, rinsed
• 100g baby spinach
• 400g shredded, cooked chicken
Pesto
• Fat handful of basil leaves
• 2 tbsp good olive oil
• ½ cup of finely grated Parmegiano Regiano
Make the pesto:
- Shove all the ingredients in a little blender.
- Blend.
Make the soup:
- If using raw chicken: season, cook, reserve, cool, shred.
- Gently fry onions, pepper, carrot, and garlic until soft, 10 minutes.
- Add stock and dried marjoram, bring to a simmer
- Add spinach, beans, shredded chicken, return to simmer for 5 minutes.
- Stir in the pesto.
- Season with salt and pepper.
- Serve with toast or crusty bread.
