Chicken minestrone

This comforting and filling chicken minestrone soup is not only healthy and nutritious but it's a tasty crowd-pleaser and is super-easy to make!

Serves: 3
Time to make: 30 mins

Total cost: $ 13.35 / $ 4.45 per serve

(at time of publication)

Ingredients

2 tablespoons extra virgin olive oil
1 clove garlic, chopped
½ leek, finely chopped, or 2 spring onions
1 carrot, diced
2 Brussels sprouts, outer leaves peeled off and reserved, inner cores diced
400g can cannellini beans, drained and rinsed
400g can no-added-salt diced tomatoes
1 cup salt-reduced chicken stock
1 cup small broccoli florets
200g chicken tenderloins, cut in chunks
½ teaspoon celery salt
½ cup chopped fresh parsley, to serve
2 tablespoons grated parmesan, to serve
3 slices of grainy bread, toasted, to serve

Instructions

1 In a large pot, heat 1 tablespoon of the olive oil over medium. Add garlic, leek, carrot and cores of Brussels sprouts and cook, stirring, for 5 minutes.

2 Add beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Add extra water if needed. Add broccoli, chicken and celery salt and cook a further 5-10 minutes, until chicken is cooked through. Add reserved Brussels sprouts leaves and stir through.

3 Serve soup garnished with parsley and parmesan, drizzled with remaining oil and toast on the side. Season with pepper.