Skip to main content


This nourishing soup is freezer friendly. The pasta can be mushy when the soup is re-heated. To prevent this, hold off adding in the pasta, freeze soup and then cook pasta as required to add to soup.

Nutritional information provided is per serve.



  1. Step 1

    Heat large saucepan on medium heat and gently fry leek, carrot, zucchini and celery for 2 minutes.

  2. Step 2

    Add stock and water, bring to a boil.

  3. Step 3

    Stir in pasta, bring to boil and cook for about 5 minutes.

  4. Step 4

    Add broccoli to soup and boil for 3 minutes.

  5. Step 5

    Stir in cannellini beans and chicken pieces.

  6. Step 6

    Cook soup for 5 minutes to allow the small chicken pieces to cook but avoid boiling, as the chicken will become tough.

  7. Step 7

    Season soup with parsley and a little pepper before serving.



About the author

The Healthy Eating Hub

This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university-qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidence-based and practical nutrition advice that people can put into practice straight away.


Every donation to the Heart Research Institute is an investment into the lives of millions.

Help us to make a long-lasting difference by donating now.

Other ways you can help