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   17 September 2019  

#  Chicken Minestrone  


 If you want to make this minestrone vegetarian, you could easily leave out the chicken and swap the stock for a veggie version.  
 

 



 

 



 

 

 

 

 ![](https://media.slman.com/s3IhtnDCIhv37_TIx-UOY5tNZpU=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F09%2Feasy-minestrone.jpg?itok=l5JDa6tW)

 

 

 

 

 

Serves

 Serves 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

   1 tbsp of extra virgin olive oil  

   1 garlic clove, chopped  

   ½ leek, finely chopped  

   1 carrot, diced  

   200g of chicken mini breast fillets, cut into small chunks  

   4 brussels sprouts, sliced  

   400g can of cannellini beans, drained and rinsed  

   400g can of no-added salt chopped tomatoes  

   1 very low-salt chicken stock cube mixed with 250ml of boiling water  

   125g of small broccoli florets  

   4 tbsp of chopped fresh parsley, 2tbsp grated parmesan and 4 slices wholegrain bread, toasted, to serve  

 



 

 



Method

 Step 1 

In a large pot, heat ½tbsp of olive oil over a medium heat. Add the garlic, leek, carrot, chicken and sprouts and cook, stirring, for 5 minutes.

 Step 2 

Add the beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes, adding extra water if needed. Add the broccoli and cook for a further 5 minutes until the chicken is cooked through.

 Step 3 

Season the soup with freshly ground black pepper and drizzle with the remaining oil. Sprinkle with the parsley and parmesan and serve with the toast on the side.

 



 

 

 

 

 

 

 

 

 

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