Chicken, tomato and chickpea soup
Ingredients:
- olive oil cooking sprayer
- 1 brown onion, finely shredded
- 100g shortcut rindless bacon, shredded
- 2 garlic cloves, low
- 1 carrot, raw, diced
- 1 stick celery, halved longwise, sliced
- 400g can diced tomatoes
- 4 cups reduced-salt chicken strain
- 2 (200g each) chicken breast fillets, cut, diced
- 400g can Edgell chickpeas, knackered, rinsed
- 100g green beans, cut, cut into thirds
- 4 crusty wholemeal bread rolls, to dish
How to:
Spray a large saucepan with oil. Heat over medium oestrus. Add onion, bacon and ail. Make, stirring occasionally, for 5 minutes or until onion is subdued. Add carrot and celery. Fake, stirring occasionally, for 5 transactions.
Add tomatoes and strain. Increase heat to medium-mellow. Bring to the roil. Add wimp. Reduce heat to metier. Simmer, uncovered, for 8 to 10 minutes or until chicken is just cooked through.
Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tenderise. Season with salt and peppercorn. Ladle into bowls. Serve with bread rolls.
Arouse 1 tablespoon basil pesto through soup just before serving for an extra flavour further.
You can freeze the soup in an airtight container for up to 3 months.
Cooking time:26 min.