Tuscan bean & chicken soup recipe

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small onion, finely chopped
• 4 celery stalks, chopped
• 2 garlic cloves, crushed
• ½ teaspoon chopped fresh thyme
• ½ teaspoon chopped fresh rosemary
• 1 bay leaf
• 400 g chicken breast fillet, cut into bite-sized pieces
• 3 cups (750 ml) reduced-salt vegetable stock
• 480 g pumpkin, cut into 2 cm cubes
• 300 g tinned crushed tomatoes
• 3 large handfuls kale, chopped
• 300 g tinned cannellini beans, drained and rinsed
• Sea salt and ground black pepper, to taste
• 80 g parmesan cheese, grated

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 8–10 minutes or until soft, stirring occasionally.
2. Add the garlic, thyme, rosemary and bay leaf and cook for 1 minute or until fragrant, stirring occasionally.
3. Add the chicken and cook for 5 minutes or until lightly browned, stirring frequently.
4. Stir in the stock, pumpkin, tomatoes and kale and bring to the boil over high heat. Reduce the heat to low and simmer for 10 minutes. Add the cannellini beans and simmer for a further 10–15 minutes. Season with salt and pepper, if desired.
5. To serve, ladle the soup into serving bowls and sprinkle over the grated parmesan.