Ready in 40 minutes, this vegetable and chicken broth weeknight dinner, done. Top your bowl with fresh pesto and parmesan for a deliciously simple meal.
Serves44, Serves 4-6
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Serves 4-6
Ingredients
1 tbs olive oil
1 carrot, peeled, finely chopped
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
2 Continental Chicken Stock Pots
150g green beans, cut into 2cm lengths
400g can borlotti beans, rinsed, drained
2 cups (320g) shredded Coles Hot Roast Chicken
60g baby spinach
2 spring onions, thinly sliced
1/3 cup (90g) basil pesto
Grated parmesan, to serve
Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large heavy-based saucepan over medium heat. Add carrot and cook, stirring, for 5 mins. Add leek and garlic. Cook, stirring, for 3 mins.
Step 2
Add stock pots and 6 cups (1.5L) water. Bring to the boil. Reduce heat to low and simmer for 10 mins. Add green beans, borlotti beans and chicken. Cook for a further 5 mins. Stir in spinach and spring onion. Season well.
Step 3
Ladle soup into bowls. Top with a dollop of pesto and parmesan. Serve with bread.
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