Nutrition Info.(per serve)
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
½ leek, finely chopped, or 2 spring onions
1 carrot, diced
2 Brussels sprouts, outer leaves peeled off and reserved, inner cores diced
400g can cannellini beans, drained and rinsed
400g can no-added-salt diced tomatoes
1 cup salt-reduced chicken stock
1 cup small broccoli florets
200g chicken tenderloins, cut in chunks
½ teaspoon celery salt
½ cup chopped fresh parsley, to serve
2 tablespoons grated parmesan, to serve
3 slices of grainy bread, toasted, to serve
Total fat 16g
Saturated fat 4g
Dietary fibre 14g
1 In a large pot, heat 1 tablespoon of the olive oil over medium. Add garlic, leek, carrot and cores of Brussels sprouts and cook, stirring, for 5 minutes.
2 Add beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Add extra water if needed. Add broccoli, chicken and celery salt and cook a further 5-10 minutes, until chicken is cooked through. Add reserved Brussels sprouts leaves and stir through.
3 Serve soup garnished with parsley and parmesan, drizzled with remaining oil and toast on the side. Season with pepper.
Make it gluten free: Use gluten-free bread and check stock is gluten free.
Reheat leftovers at work for lunch. Add extra spinach and parsley.
Read more about this chef..