Italian Roast Chicken and Bean Soup
- 2 tsp olive oil
- 1 chopped onion
- 800ml chicken stock
- 400g tin of chopped tomatoes with basil
- 400g tin of cannellini beans, drained
- 75g orzo
- 150g roast chicken thighs, shredded
- 150g green beans, trimmed
- Heat the oil in a large saucepan and gently fry the onion for 4 mins to soften. Add the stock to the pan with the tomatoes, beans, orzo and shredded chicken. Season with salt and pepper.
- Bring the mixture to the boil, then simmer for 10 mins or until the green beans are tender and everything is slightly thickened and soupy, then serve with toasted bread and some parmesan shavings.
15 mins
4 serving