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

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox