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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.
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