2 tsps Morella Grove extra virgin olive oil
1 onion finely chopped
2 cloves garlic crushed
2 carrots peeled, finely chopped
3 stalks celery finely chopped
1 large potato washed, peeled, finely chopped
1 bbq whole chicken
200 g green beans finely chopped
2 litres salt reduced chicken stock
cracked black pepper to taste
¼ cup fresh parsley chopped
2 leeks thinly sliced
1. Remove all bones and skin from bbq chicken. Shred chicken
2. Heat oil in a large stockpot over a medium heat. Add onion, leek and garlic. Cook, stirring occasionally, until soft. Add carrots, celery and potato. Cook, stirring occasionally, for about 5 minutes, or until soft.
3. Add chicken, beans and stock. Season with pepper. Bring to boil. Simmer, uncovered, for 15 minutes, Stir in parsley
Ladle soup into bowls. Sprinkle with grated parmesan cheese.
( option add 1 cup Rossini pasta same time as chicken)
source : photo pintrest. Recipe Natasha Dal Bon
