Perfect for chilly evenings, this delicious Tuscan-style bean soup is the ultimate warming dish.
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 brown onion, coarsely chopped
2 medium carrots, peeled, coarsely chopped
450g gold sweet potato, peeled, coarsely chopped
300g swede, peeled, coarsely chopped
2 garlic cloves, crushed
400g can cherry tomatoes
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
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 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.
