Chicken and Vegetable Soup • Heart Research Institute UK

Ingredients

• 1 leek stem, washed thor­ough­ly to remove grit and sliced thin­ly into circles
• 2 medi­um car­rots, peeled and diced
• 1 zuc­chi­ni, diced
• 2 cel­ery sticks, sliced
• 1 small broc­coli or cau­li­flower head (or a com­bi­na­tion), cut into small florets
• 1 tsp olive oil
• 4 cups salt reduced chick­en stock
• 2 cups water
• 1 cup high fibre pasta
• 1 cup can­nelli­ni beans, drained and rinsed
• 6 chick­en ten­der­loins (about 300 g), chopped into cubes ( 3 x 3 cm)
• 1 bunch pars­ley leaves, chopped
• Fresh­ly ground black pepper