Carb Smart Chicken Breasts and Garden Vegetable Soup
with Cannellini Beans and Parmesan
This wholesome soup is packed with protein-rich chicken and veggies that offer a natural sweetness when cooked, while herbs from the sun-dried tomato pesto heighten the flavour impact even more.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Cannellini Beans
1 piece
Garlic, cloves
113 g
Mirepoix
1 piece
Zucchini
56 g
Baby Spinach
1 piece
Tomato
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 piece
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Season with salt and pepper.
- Cook, stirring occasionally, until slightly softened, 3-4 min.
- Meanwhile, peel, then mince or grate garlic.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- Roughly chop parsley.
- Add garlic, tomatoes, Zesty Garlic Blend and half the sun-dried tomato pesto to the pot. Cook, stirring often, until fragrant, 1 min.
- Add stock powder and cannellini beans with their liquid liquid. Cook, scraping up any brown bits on the bottom of the pot, 1 min.
- Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high. Season with 1/2 tsp (1 tsp) salt and pepper.
- Once boiling, add zucchini to the pot. Reduce heat to medium.
- Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.
- Add spinach and half the Parmesan. Stir until spinach wilts and Parmesan melts, 1 min.
- Remove from heat.
- Add remaining sun-dried tomato pesto, season with salt and pepper, to taste, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Divide soup between bowls.
- Thinly slice chicken, then divide between bowls.
- Sprinkle parsley and remaining Parmesan over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Thinly slice chicken. Top final plates with chicken.
