Method
- Lightly spray a large saucepan or pot with olive oil and heat over medium-high heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until the onion starts to soften. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the stock and bring to the boil. Reduce the heat to low. Add the chicken and simmer, covered, for 20 minutes. Stir through the beans and tomato. Simmer, covered, for a further 10 minutes or until the chicken is tender.
- Remove the soup from the heat and allow it to cool slightly. Stir through the spinach, basil and cream until the spinach has wilted.
- Divide the soup among bowls and serve with toasted crusty wholemeal bread.
Variations
Add extra veggies such as zucchini, capsicum or carrot. To make a vegetarian version, simply omit the chicken and use vegetable stock. To make dairy-free, simply omit the cream.
Cooking tip
Instead of using chicken thighs, use any leftover cooked chicken breast. Just shred it and stir through with the beans, reducing your cook time by 20 minutes.
Storage tip
Store soup in a reusable container for up to 3 days in the refrigerator, or up to 6 months in the freezer.
