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Chicken, borlotti bean & vegetable soup with pistou
Pistou is a French version of Italian pesto, but without the pine nuts. This recipe uses parsley and mint instead of the usual basil.
Parsley, fresh 18 g, chopped
Mint, Fresh 12 g, chopped
Lemon(s) 1 zest(s) of 1, grated
Garlic 2 clove(s), crushed
Calorie controlled cooking spray 4 spray(s)
Leek 1 medium, sliced
Chicken breast, skinless, raw 2 medium
Vegetable stock cube(s) 1 cube(s), 1.5 litres
Broccoli, raw 100 g, cut into florets
Asparagus, raw 200 g, trimmed and chopped
Peas, frozen, boiled 120 g
Borlotti beans, cooked 1 can(s), large, drained
Sugar Snap Peas 100 g, sliced
- Make the pistou. Put the parsley, mint, lemon zest and half the garlic in a food processor with 1 teaspoon water and process until smooth.
- Mist a large saucepan with cooking spray, then put over a medium heat. Add the leek and the remaining garlic, and cook, stirring, for 5 minutes or until softened.
- Add the whole chicken breasts and the stock to the pan with the leek, and simmer, covered, for 15 minutes or until the chicken is cooked through. Transfer the chicken to a board with a slotted spoon. Set aside to rest for 5 minutes, then slice thinly.
- Add the broccoli, asparagus, peas and borlotti beans to the soup and bring to the boil. Reduce the heat and simmer, uncovered, for 3 minutes. Add the sugar snaps and sliced chicken, and simmer, uncovered, for 2 minutes or until the vegetables are just tender. Serve the soup topped with the pistou.