Green Minestrone with Pistachio Pesto

Ingredients

• 14 oz (400 g) chicken breast
• 2 cups (320 g) canned cannellini beans, rinsed
• 4 zucchinis (500 g)
• 2 cups (290 g) frozen peas
• 6 cups (180 g) baby spinach
• 6 cups (1440 ml) low-sodium vegetable broth
• 2 onions (240 g)
• 2/3 cup (76 g) shelled pistachios
• 2 cups (50 g) fresh basil
• 4 tbsp (60 ml) olive oil
• 2 tbsp (30 ml) lemon juice

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Method

1. Brown the diced chicken in half the oil and lift it out. Soften the onion, add the zucchini and cook 4 minutes.
2. Return the chicken with the boiling broth and the beans and simmer 12 minutes, until the chicken is cooked through and the broth tastes of more than water.
3. Add the peas and spinach and cook 3 minutes more, just until the peas are bright green.
4. Blitz two thirds of the pistachios with the basil, lemon and the rest of the oil into a rough pesto.
5. Ladle out, spoon the pesto over and scatter the rest of the pistachios on top.