Tuscan style bean and chicken soup
Serving: 4-6
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Directions
- Heat the oil and sauté the onion, carrot, celery and garlic until the onion is translucent.
- Add the cabbage and baby marrow and cook for a few minutes. Mix in the beans, tomato and cook until the liquid has slight reduced.
- Pour in the stock, chicken and season. Simmer for about 30 – 40 minutes.
- Put the bread in the bottom of the serving bowls and pour over the hot soup.
Ingredients
- 30 ml (2 tbsp) olive oil, plus extra for serving
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 celery stalks, finely chopped
- 2 garlic cloves, finely chopped
- 250 g cabbage, shredded
- 1 baby marrow, thickly sliced
- 2 potatoes, chopped
- 1 g can borlotti beans, drained
- 1 g can chopped tomatoes
- 1 l chicken stock
- 400 g left over roast chicken, shredded
- Salt and freshly ground black pepper, to taste
- Toasted bread, to serve