Ingredients
Scale
- 4 cups chicken stock
- 4 boneless (skinless chicken thighs, cut into approx. 1/2-inch dice)
- 3 stalks celery (thinly sliced)
- 2 medium carrots (peeled and diced)
- 1 medium red bell pepper (diced)
- 2 cups cherry tomatoes (cut in half)
- 2 tablespoons tomato paste
- 5 sage leaves (finely chopped)
- 1 teaspoon finely chopped rosemary
- 2 sprigs of thyme (finely chopped)
- 1 can (14-ounces of cannellini beans)
- Salt and freshly ground black pepper
- Shaved parmesan (optional, to serve)
Instructions
- Put all the ingredients, apart from the bean and salt and pepper in a large saucepan. Simmer for 30 minutes until soft and meltingly good.
- Add the beans and season. At this point you can stir it up so that the bean mush incorporates into the broth, giving it more body.
- Serve topped with shaved Parmesan if you wish.
- Category: Soup