Healthy Bones Soup Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 16To prep: 10 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 1305Calories: 312Protein: 32gFat: 14.7gSaturated Fat: 5gCarbohydrates: 8.1gCarbohydrates per 100g: 1.2gFibre: 9.4gSodium: 600mgPotassium: 1142mg Ingredients 1 tablespoon extra-virgin olive oil 1 brown onion, finely diced 2 garlic cloves, crushed 2 carrots, diced 2 celery stalks, diced 400 g skinless chicken thigh, cut into small pieces 4 cups (500 g) broccoli florets and tender stems 1 × 400 g can cannellini beans, rinsed and drained 4 cups reduced-salt chicken stock 1 cup water 1 teaspoon dried oregano 1 teaspoon dried thyme 2 cups baby spinach 1 tablespoon lemon juice 2 tablespoons fresh parsley, chopped Freshly ground black pepper 60g parmesan cheese, grated Method Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 4–5 minutes until beginning to soften. Add the garlic and chicken and cook for 3–4 minutes, stirring occasionally. Add the broccoli, cannellini beans, stock, water, oregano and thyme. Bring to the boil. Reduce the heat and simmer for 10–12 minutes, or until the chicken is cooked through and the vegetables are tender. Stir through the baby spinach and cook for 1–2 minutes until wilted. Remove from the heat and stir through the lemon juice, parsley and parmesan. Season with black pepper. Serve warm.
