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.
Heat large saucepan on medium heat and gently fry leek, carrot, zucchini and celery for 2 minutes.
Add stock and water, bring to a boil.
Stir in pasta, bring to boil and cook for about 5 minutes.
Add broccoli to soup and boil for 3 minutes.
Stir in cannellini beans and chicken pieces.
Cook soup for 5 minutes to allow the small chicken pieces to cook but avoid boiling, as the chicken will become tough.
Season soup with parsley and a little pepper before serving.
891 kJ (213 calories)
- Saturated Fat
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.