Richly filled Italian chicken soup

Name: richly filled Italian chicken soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 fennel bulb; 350 ml chicken broth; 400 g Italian stir fry vegetable cavolo nero; 250 g free range chicken fillet; 800 g cannellini canned beans; 1 lemon cleaned up; 200 g frozen garden peas thawed

Italian chicken soup with fennel, stir-fry vegetables, cannellini beans, lemon and garden peas.

Ingredients

Directions

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.
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.
Apply to the boil. Let cook for 10 minutes on low heat.
Put the beans in a colander and rinse. Grate the yellow skin of the lemon and press out half.
Add the beans, lemon zest and garden peas to the soup and warm for 2 minutes.
Season the soup with the lemon juice. Divide the soup over deep plates and serve.