Chunky tomato and chicken soup with parmesan toasties

A warm bowl of soup is always a nice treat. You’ll never want to buy the readymade stuff again after trying this homemade recipe. It’s also a great soup to freeze and reheat another day. The parmesan toasties are an added bonus!

Ingredients

FOR THE SOUP

• 1 tbsp olive oil
• 1 medium brown onion, chopped
• 1 garlic clove, crushed
• 350g chicken thigh fillets, cut into strips
• 4 cups chicken stock
• 1 cup tomato puree
• 400g can chopped tomato
• Diced carrot
• 2 bay leaves
• 400g can white (cannelloni) beans, drained and rinsed
• 1 tsp caster sugar
• Pinch of sea salt and ground pepper
• 2 tbsp flat-leaf parsley, chopped

FOR THE TOASTIES

• Sourdough sliced bread
• Butter, melted
• Grated Parmesan cheese

Method

FOR THE SOUP

1. In a large saucepan over medium heat, add oil, onion and garlic. Cook until transparent.
2. Add chicken and cook for 4-5 minutes.
3. Add stock, tomato puree, tomatoes, bay leaves, beans, sugar and seasoning then bring to boil.
4. Reduce heat and serve with toasties.

FOR THE TOASTIE

• Brush bread with melted butter
• Sprinkle Parmesan as desired and bake at 200C, until golden