Italian-style chicken, cavolo nero and butter bean soup

  • 1 x quantity classic chicken soup base (see basic recipe link below method)
  • 2 x 400g cans butter beans*, rinsed and drained
  • 1 bunch (220g) cavolo nero (Tuscan kale)*, trimmed and leaves shredded
  • sea salt and cracked black pepper
  • ⅓ cup (90g) basil pesto (see recipe link below method) or store-bought basil pesto
  • baby (micro) basil, to serve
  1. Place the chicken stock in a large saucepan over high heat and bring to the boil. 
  2. Add the shredded chicken and the beans and cook for 3 minutes or until heated through. Add the cavolo nero, salt and pepper and stir to combine. 
  3. Divide between serving bowls, top with the pesto and sprinkle with basil to serve. Serves 4
Click here for basic chicken soup base recipe

Click here for pesto recipe

Photography: William Meppem

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