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Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, sweet potato, swede and garlic and cook, stirring, for 5 mins or until onion softens. Add the tomatoes, chicken, thyme, rosemary and 6 cups (1.5L) water. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 mins or until the chicken is cooked through. Transfer chicken to a plate and cover to keep warm.
Step 2
Cover the stock mixture. Cook for 20 mins or until sweet potato is tender.
Step 3
Use 2 forks to shred chicken. Return chicken to the stock mixture with green beans, cabbage and butter beans. Cook for 5 mins or until the green beans and cabbage are tender. Remove the thyme and rosemary sprigs and discard.
Step 4
Ladle the soup among serving bowls. Season with pepper to serve.
Recipe tip
Serve with thyme sprigs and toasted Coles Finest by Laurent Wholemeal Sourdough.
500g Coles RSPCA Approved Australian Chicken Breast Fillets, trimmed
2 thyme sprigs
2 rosemary sprigs
150g green beans, chopped
100g white cabbage, chopped
420g can butter beans, rinsed, drained
Description
Perfect for chilly evenings, this delicious Tuscan-style bean soup is the ultimate warming dish.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, sweet potato, swede and garlic and cook, stirring, for 5 mins or until onion softens. Add the tomatoes, chicken, thyme, rosemary and 6 cups (1.5L) water. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 mins or until the chicken is cooked through. Transfer chicken to a plate and cover to keep warm.
Step 2
Cover the stock mixture. Cook for 20 mins or until sweet potato is tender.
Step 3
Use 2 forks to shred chicken. Return chicken to the stock mixture with green beans, cabbage and butter beans. Cook for 5 mins or until the green beans and cabbage are tender. Remove the thyme and rosemary sprigs and discard.
Step 4
Ladle the soup among serving bowls. Season with pepper to serve.
