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Aine's Italian Chicken & Bean Broth

By Aine Boyle


1 tsp olive oil

1 – 2 Chicken breasts, sliced thinly

2 large carrots

1 medium onion

1 leek, chopped

2 sticks celery, chopped

1 large courgette

1 red pepper, chopped

Handful of kale

2 garlic cloves, chopped

1 tablespoon Tomato Puree

½ teaspoon Italian Mixed herbs / Oregano

1 tin of chopped tomatoes

1 can of cannellini or butter beans, drained and rinsed

750ml chicken or vegetable stock

Optional: Grated Parmesan & basil to top the soup

Sea salt & black pepper


1. Warm the olive oil in a large saucepan and then add carrots, onion, leek, red peppers, celery and courgette and gently fry over a low heat with the garlic for 5 mins until soft

2. Add tomato puree, bay leaf, mixed herbs and continue cooking for 1 minute

3. Add the tinned tomatoes and the stock and cook for about 5 mins until the vegetables are soft. Add the beans & chicken breast and cook for a further 5 minutes, then add the kale for 2 minutes more.

4. Season with salt and pepper and serve with grated parmesan on top and some fresh basil

Work with Aine

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