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Chicken broth with leek, white beans and pesto
Serves 4
Preparation time
Cooking time
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Ingredients
- 2 cloves garlic
- 1 leek
- 50ml olive oil
- 1 litre chicken stock
- sea salt and freshly cracked black pepper
- 250g chicken breast meat
- 400g can cannellini beans
- Basil pesto
Method
- Peel and finely dice the garlic
- Remove the outside layers of the leek, wash well to remove any dirt and finely slice
- Heat the olive oil in a large saucepan over a medium heat
- Add the garlic and leek and sauté until soft and translucent
- Add the stock, season with salt and pepper and bring to the boil
- Slice the chicken meat into thin slivers and add to the stock with the drained cannellini beans
- Simmer until the chicken is cooked
- Serve in large soup bowls with pesto croutons and a little pesto drizzled over the broth