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Robin Hamilton
Richly filled Italian chicken soup
Italian chicken soup with fennel, stir-fry vegetables, cannellini beans, lemon and garden peas.
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Ingredients
Directions
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Cut off the stems and a piece from the bottom of the fennel. Halve the tuber, remove the hard core and cut into thin strips.
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Put the stock in a soup pan and add another (power broth) pot of water per person. Add the fennel, stir-fry vegetable and chicken.
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Apply to the boil. Let cook for 10 minutes on low heat.
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Put the beans in a colander and rinse. Grate the yellow skin of the lemon and press out half.
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Add the beans, lemon zest and garden peas to the soup and warm for 2 minutes.
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Season the soup with the lemon juice. Divide the soup over deep plates and serve.
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Nutrition
235Calories
Sodium19% DV445mg
Fat5% DV3g
Protein52% DV26g
Carbs7% DV21g
Fiber40% DV10g
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