Vegetable and Cannellini Bean Soup (serves 4)

Vegetable and Cannellini Bean Soup (serves 4)

I needed to poach a couple of chicken breasts so I boiled a kettle full of water (4 cups) and added carrots, celery, onion, bay leaves, a handful of parsley and salt and pepper – basically all these vegetables were in my fridge and needed using up. When the chicken breasts were cooked I leg them cool in the broth. Then I set the chicken aside, took the bay leaves and parsley out of the broth and transferred the rest of the broth to a food processor. Finally I added a can of cannellini beans (next time I will soak dried cannellini beans ahead of time to reduce the sodium content) and seasoned the soup with some celery salt. I re-heated the soup later that day for dinner (it is a real comfort food soup).

The nice thing about this recipe is that you get two healthy recipes out of one process and the chicken tastes better because it was not just poached in water and the broth tastes better because the chicken adds a certain flavor too. You can make the broth any time you poach chicken and use as a basis for an endless variety of soups.

2 x chicken breasts
4 cups boiling water
2 carrots – sliced
3 stems of celery – sliced
1 medium onion – cut into 1/8ths
Handful of parsley
3 x bay leaves
Salt and freshly ground pepper
1 x can of cannellini beans – drained

Pour 4 cups of boiling water over the chicken breasts.
Add the rest of the ingredients.
Bring to boil and simmer for 20 minutes.
Let chicken and broth cool before removing the chicken.
Remove parsley and bay leaves from broth.
Process the rest of the broth in a food processor.
Add cannellini beans.
Add a pinch of celery salt.
Re-heat soup thoroughly before serving.

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