Creamy Tuscan Chicken Soup with San Remo Shells
A hearty and creamy Tuscan chicken soup with San Remo shells, cavolo nero and parmesan. Ready in under 30 minutes – perfect for a cosy family dinner.
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Cooking tools:
- Immersion blender
- Stockpot
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Ladle
- Mixing bowl
- Measuring cup
Ingredients
- 500g San Remo Large Shells
- 1 chicken breast (300-400g), diced into bite size pieces
- ½ cup basil leaves
- ¼ olive oil
- 1 small brown onion, diced
- 2 small stalks of celery, sliced
- 1 bunch tuscan kale/cavalo nero, sliced thinly
- 1 garlic clove, sliced thinly
- 2 sprigs rosemary, chopped finely
- 400g cannellini beans, drained and rinsed
- 2L chicken stock
- Salt
- Pepper
- 100g Parmesan, to top
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