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.
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.
Ingredients
398 mL
Cannellini Beans
1 unit(s)
Garlic, cloves
113 g
Mirepoix
1 unit(s)
Zucchini
56 g
Baby Spinach
1 unit(s)
Tomato
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)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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.
Divide soup between bowls. Thinly slice chicken, then divide between bowls.Sprinkle parsley and remaining Parmesan over top.
