500 g chicken breast fillets
2 tsp olive oil
2 tsp dried Italian herbs
2 sachets dry tomato vegetable noodle-style soup mix
1½ cups water
300 g can rinsed and drained four-bean mix
3 sliced celery stalks
2 cup risoni pasta cooked
½ cup fresh parsley chopped
2 lemons zested
1 small clove garlic finely chopped
- Cut 500g chicken breast fillets into thin slices. Add 2 teaspoons each olive oil and dried Italian herbs. Cook in batches until seared then return all chicken to the pan. Blend 2 sachets (75g packet) Hearty Italian Minestrone Cup A Soup mix and 1½ cups water and pour over the chicken. Add 300g can rinsed and drained four-bean mix. Simmer for 2 min, then add 3 sliced celery stalks.
- To make gremolata, stir all ingredients together. Serve soup over risoni and topped with gremolata.