Pulled Chicken Minestrone Soup
with Ditali, Spinach and Cheese
Originating from Italy, minestrone is a thick, vegetable-based soup typically also containing beans and pasta or rice. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves. Originating from Tuscany, this nutrient-rich green is a go-to in Italian cuisine for its versatility and unique flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
2 unit(s)
British Chicken Breasts
1 carton(s)
Tomato Passata
1 bunch(es)
Rosemary
10 grams
Chicken Stock Paste
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Trim and halve the carrot, then halve lengthways (no need to peel). Slice widthways into 0.5cm thick pieces.
Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the carrot and fry until softened slightly, 4-5 mins. Stir in the garlic and fry for 1 min more.
Add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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 ditali to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain 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 spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Add the chicken back into the pan, along with the cooked pasta.
Share your minestrone between your bowls.
Sprinkle over the hard italian style cheese to finish.
Enjoy!
