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Butterbean chicken soup with rocket pesto
This butterbean chicken soup gets a delicious flavour boost with the addition of a simple rocket pesto. You can use leftover roast or rotisserie chicken instead of fresh if you prefer.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Servings:
3
-4 servings
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
1
tbsp
olive oil
200
g
| 7 oz mini chicken breasts
or use leftover roast chicken
2
x400g
14oz tins butterbeans, drained and rinsed
1
yellow onion
finely diced
1
large carrot
finely diced
1
leek
white part only, finely diced
1
tbsp
tomato paste or a large tomato
seeded and finely diced
100
g
| 3.5oz small pasta like stellini
1
litre | 4 cups hot chicken or vegetable stock
1
bay leaf
handful fresh basil
roughly chopped
salt and freshly ground pepper
<br>
<b>For the rocket pesto</b>
200
g
| 7oz fresh rocket
arugula
large handful basil leaves
100
g
| 3 1/2oz grated Parmesan plus extra to sprinkle on soup
2
garlic cloves
peeled
2-3
tbsp
extra virgin olive oil + water to thin pesto if needed
salt and freshly ground pepper
Instructions
Blend half a tin of butterbeans in a blender and set aside.
Make the pesto: blitz all the ingredients in a blender or mini chopper, adding a bit of water if it needs thinning. Transfer to a bowl.
Heat the oil in a large pot. Pan fry the chicken breasts (if using fresh) and brown on all sides. Set aside.
Add the chopped vegetables and fry, stirring occasionally, until softened 5-7 minutes.
Stir in the tomato paste and add the butterbeans and butterbean purée, chicken and stock. Bring to a simmer and cook for 10 minutes.
Add the pasta and cook for a further 10 minutes (or as per package instructions). Remove the chicken from the pot, shred, and return to the soup.
Taste the soup and season.
Serve the soup with some of the pesto, an extra drizzle of olive oil, a sprinkle of Parmesan and some crusty bread.