Carb Smart Garden Vegetable and Chicken Breast Soup
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Carb Smart Garden Vegetable and Chicken Breast Soup

Carb Smart Garden Vegetable and Chicken Breast Soup

with Cannellini Beans and Parmesan

This wholesome soup is packed with veggies that offer a natural sweetness when cooked, while hearty chicken and the herbs from the sun-dried tomato pesto and torn basil heighten the flavour impact even more.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Quick
•Carb Smart
Allergens:
Soy
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

398 mL

Cannellini Beans

1 unit

Garlic, cloves

113 g

Mirepoix

1 unit

Zucchini

56 g

Baby Spinach

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(Contains Milk, Sulphites)

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

95 g

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Nutrition Values

Calories580 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber12 g
Protein57 g
Cholesterol141 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

Sauté mirepoix and chicken
1

Before starting, wash and dry all produce. Pat chicken dry with paper towels. Cut into 2-inch pieces. Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.Add chicken. Cook, stirring often, until cooked through, 3-4 min.**

Prep
2

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.

Start soup
3

Add garlic, tomatoes 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. 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.

Cook soup
4

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, seasoning with salt and pepper, to taste, then stir to combine.

Finish and serve
5

Divide garden vegetable soup between bowls. Sprinkle parsley and remaining Parmesan over top.