Chicken, borlotti bean & vegetable soup with pistou

Get your greens with this delicious low-fat soup, which uses pistou, a French version of pesto. With thanks to WW (Weight Watchers UK)

Serves

Prep

15 minutes

Cook

55 minutes

Each 278g serving contains (excludes serving suggestion)

KCal

212

Carbs

13.0g

Fibre

7.2g

Protein

29.5g

Fat

2.5g

Saturates

0.5g

Sugars

4.6g

Salt

0.7g

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Ingredients

Small handful of fresh flat-leaf parsley, roughly chopped

Small handful of fresh mint leaves, roughly chopped

Grated zest of 1/2 a lemon 2 garlic cloves, crushed

Calorie-controlled cooking spray

1 small leek, thinly sliced

2 x 165g skinless chicken breast fillets

1.5 litres chicken stock, made with 1 reduced salt stock cube

100g broccoli, cut into florets

200g asparagus, trimmed and chopped

120g frozen peas

400g tin borlotti beans, drained

100g sugar snap peas, sliced

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Method

Step 1

Make the pistou. Put the parsley, mint, lemon zest and half the garlic in a food processor with 1tsp water and process until smooth.

Step 2

Mist a large saucepan with cooking spray, then put over a medium heat. Add the leek and the remaining garlic, and cook, stirring, for 5 minutes or until softened.

Step 3

Add the whole chicken breasts and the stock to the pan with the leek, and simmer, covered, for 15 minutes or until the chicken is cooked through. Transfer the chicken to a board with a slotted spoon. Set aside to rest for 5 minutes, then slice thinly.

Step 4

Add the broccoli, asparagus, peas and borlotti beans to the soup and bring to the boil. Reduce the heat and simmer, uncovered, for 3 minutes. Add the sugar snaps and sliced chicken, then simmer, uncovered, for 2 minutes or until the vegetables are just tender. Serve the soup topped with the pistou.

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Chicken, borlotti bean & vegetable soup with pistou

Ingredients