Supergreens, chicken and risoni soup
serves
6
A leftover parmesan rind can add rich flavour and creaminess to your meals. Ellie and Sam Studd share a hearty and nourishing cheesy recipe idea.
Ingredients (10)
- 2 tbs extra virgin olive oil
- 1 zucchini, trimmed, sliced into rounds
- 3 garlic cloves, crushed
- 2 chicken stock cubes
- 1 parmesan rind, plus finely grated parmesan, to serve
- 1 cup (220g) risoni
- 250g shredded barbecue or roast chicken
- 2 bunches broccolini, stems sliced, florets intact
- 100g baby spinach leaves
- 1/3 cup (90g) Woolworths Basil Pesto, plus extra, to serve
Method
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1.Heat oil in a large saucepan over medium heat. Add zucchini and cook for 2 minutes, or until starting to soften. Using a slotted spoon, transfer zucchini to a bowl and set aside.
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2.Add garlic to pan and cook for 1-2 minutes, until golden. Crumble in the stock cubes, pour in 1.75L water and add parmesan rind. Increase heat to high and bring to the boil. Add pasta and chicken, and cook for 5 minutes, stirring constantly until water boils to stop pasta from sticking to base of pan.
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3.Return zucchini to pan. Add broccolini and cook for 1-2 minutes, until broccolini is just tender and risoni is al dente. Remove pan from heat and stir through spinach and pesto until spinach wilts. Season with freshly ground black pepper.
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4.Divide soup among bowls. Top with an extra dollop of pesto and a sprinkle of parmesan to serve.
Recipe Notes
The rind will soften with heat. You can either leave it whole and discard before serving the soup, or slice it into bite-sized pieces and leave it in the soup for people to eat.
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