Creamy White Bean Cavolo Nero Chicken Soup
This one is super comforting and just the thing for this weather. Blending some of the beans makes it super creamy and literally takes a minute. Omit the chicken if you want to keep it veggie. It is still delicious!
Ingredients
Directions
- 1
Finely dice the fennel, carrot and shallot. Heat a large glug of olive oil in a deep pan and cook gently for about 5-7 mins until softened.
- 2
Finely grate in the garlic and add the chilli and thyme. Cook for another minute or so then add the beans and stock.
- 3
Bring to a simmer and cook for 3-4 mins.
- 4
Ladle out 3 ladleful’s of the soup and blitz in a blender till smooth (I use a nutribullet). Then return to the pan.
- 5
Add the cavolo nero and allow to simmer for 3 mins then add the shredded chicken and a good pinch of salt and simmer for another 5 mins until piping hot.
- 6
Taste to season and serve.
