Pulled Chicken Minestrone Soup

Pour the passata, dried rosemary, butter beans, chicken stock paste, water for the sauce (see pantry for amount) into the saucepan with the chicken.

Season with salt and pepper. Bring to the boil, then lower the heat to medium and cover the pan with a lid.

Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, bring a medium saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the ditaliti the water and bring back to the boil. Cook until tender, 12 mins.

While the pasta cooks, discard any tough stalks from the cavolo nero.

When the pasta has around 5 mins left, add the cavolo nero to the same pan and boil until wilted and tender, 4-5 mins. 

Once cooked, drain both in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Once the chicken has cooked, remove the pan from the heat and transfer the chicken to a plate.

Use two forks to shred the chicken as finely as you can.

Stir the sun-dried tomato paste through the sauce. Add the chicken back into the pan, along with the cooked pasta and cavolo nero.