Niall McKenna's Butterbean, tomato & chicken soup
Butterbean, tomato & chicken soup
Ingredients (serves 4)
- 100g butter beans cooked in water
- 50g chickpeas, cooked in water
- 500g ripe plum tomatoes
- 5 red peppers, chopped
- 6 garlic cloves
- 1 large onion
- Salt & black pepper
- Olive oil
- 500ml vegetable stock
- 1 chicken breast, cut into strips
Method:
- To begin, start by cooking the butter beans. This must be done in a separate pot with unsalted water- salted water will make them go hard and inedible. Do the same with the chickpeas in another pot.
- Preheat the oven to 200C to cook the tomatoes. Once cooked, mix the tomatoes, peppers, garlic and onion, seasoning with salt and pepper and cover with a considerable amount of olive oil. Then place in a roasting tray to cook for around 30 minutes.
- Once this time has passed, remove from the oven and place into a pan with vegetable stock. Bring to the boil before allowing to simmer for 10 minutes. Then, using a hand blender, blend the liquid until it’s at a consistency of your choice. I recommend the soup being a little chunky.
- Add the thin chicken strips to the soup, which will poach in the liquid. Cook for five minutes before adding the cooked butter beans and tasting for seasoning.
- Serve with olive oil and enjoy. NOTE: If kept in the fridge for 24 hours, it tastes even better.