Soup season is well and truly upon us and we’re celebrating with something; a comforting bowl of Chicken Ribollita Soup! Made with leftover chicken, cannelini beans, an array of colourful vegetables and Lucy’s Green Pesto Dressing, it’s both nourishing and delicious.
INGREDIENTS
2 tbsp Olive oil
1 Onion, chopped
2 Carrots, peeled and cut into ½ cm cubes
2 Celery sticks, sliced
2 cloves Garlic, crushed
½ tsp Chilli flakes
1 Bay leaf
400g tin Chopped tomatoes
750ml Chicken stock
400g tin of Cannelloni beans
200g leftover Chicken, shredded
200g Kale, roughly shredded
Large handful Basil leaves
Freshly grated Parmesan, to serve
METHOD
- Heat the oil in a large pan over a medium heat. Add the onion, carrots, celery and season with salt and pepper. Cook gently for 10 minutes, stirring regularly, until the vegetables begin to soften and smell sweet. Stir in the garlic, chilli and bay. Cook for a further 2 minutes.
- Add the tomatoes and cook for 10 minutes. Add the chicken stock and bring to the boil. Cook gently for 15 -20 minutes. Add the beans, chicken and kale and simmer gently for a further 15 minutes. If at any point the soup is looking too thick add some water. Season with salt and pepper and stir in the basil leaves.
- Ladle the soup in shallow bowls and top with a generous drizzle of Lucy's Green Pesto Dressing and scatter with parmesan.