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01/08/2021

Thyme, Chicken and Butter Bean Soup

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A fragrant bubbling pot of deliciousness!

Serves:

6

Prep Time: 20 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 large stalks celery, finely diced
  • 1 small fennel bulb, chopped (or extra celery)
  • 1 tablespoon finely chopped fresh thyme
  • 2 cups diced pumpkin
  • 400g can butter beans or cannellini beans, undrained
  • 1 litre chicken or vegetable stock
  • 1 bay leaf
  • 1 cup finely diced zucchini
  • 1 – 1 1/2 cups shredded cooked chicken
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup continental parsley leaves

Method

Het oil in a large pot and sauté onion, garlic, celery and fennel for 4-5 minutes until softened. Add thyme, pumpkin, beans and liquid, stock and bay leaf. Bring to the boil and simmer covered for 15-20 minutes until pumpkin is tender. Stir in zucchini and chicken and simmer a further 5 minutes until zucchini is just tender but still bright green. Season to taste, stir in parsley and serve with crusty bread.

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