By Aine Boyle
Ingredients
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
Method
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
