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Creamy Chicken, Leek and Butter Bean Pesto Soup
Creamy Chicken, Leek and Butter Bean Pesto Soup

Creamy Chicken, Leek and Butter Bean Pesto Soup

with Spinach and Garlic Bread

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Nothing's better for warming up in winter than a hearty soup. In this Creamy Chicken, Leek and Butter Bean Pesto Soup, crushing half of the butter beans is the trick to thicken up the soup, with cheese and creme fraiche adding creamy richness.

Allergens:
Cereals containing gluten
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Leek

4 unit(s)

Garlic Clove**

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 carton(s)

Butter Beans

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

15 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

1 pinch

Chilli Flakes

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar

300 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)3409 kJ
Energy (kcal)815 kcal
Fat45.6 g
of which saturates21.3 g
Carbohydrate45.7 g
of which sugars10.7 g
Dietary Fibre13.5 g
Protein52.3 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Baking Tray
•Sieve
•Potato Masher

Instructions

Fry the Chicken and Leek
1

Preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta. 

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken and leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw meat.

Make the Garlic Bread
2

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

Drain and rinse the butter beans in a sieve.

Stir in the Beans
3

Stir the remaining garlic and cider vinegar into the leek. Fry for 1 min. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Add the butter beans to the pan and roughly mash half of them using a potato masher or the back of a fork.

Stir in the vegetable stock paste and water for the soup (see pantry for amount).

Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Simmer the Soup
4

Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Meanwhile, stir in the creme fraiche. Add spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Cheese Time
5

When everything's ready, stir half the cheese into the soup. 

Taste the soup and season with salt and pepper if needed. 

Serve
6

Divide the soup between your bowls.

Drizzle over the pesto and top with the remaining cheese and the chilli flakes (add less if you'd prefer things milder). 

Serve the garlic bread on the side.

Enjoy!

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