The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto Chicken Broth with Cannelini Beans & Spring Veg
diced chicken breast, leek and spinach, broth, pesto.
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 garlic clove
- 240g cannellini beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (white beans, water)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g diced British Free Range chicken breast
- 2 leek
- 4 radish
Nutritional Information
Calories: 472
Protein: 55g
Carbs: 30g
Fat: 19g
Ingredients
- 240g cannellini beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (white beans, water)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 80g baby spinach (use half)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 4 radish
- 2 garlic clove
- 2 leek
Nutritional Information
Calories: 331
Protein: 18g
Carbs: 37g
Fat: 16g
Pesto Chicken Broth with Cannelini Beans & Spring Veg
diced chicken breast, leek and spinach, broth, pesto.
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Cooking Instructions
- Trim and slice the leek into 2cm half-moons. Finely chop or crush the garlic. Quarter the radishes. Heat a large saucepan with 1 tbsp oil on medium heat. Add the chicken and cook for 2-3 mins, turning occasionally, until golden.
- Add the leeks and garlic to the chicken. Cook for 2-3 mins. Drain the beans, (don't rinse), then add to the pan along with 450ml hot water (225ml for 1 person). Crumble in half the stock cube and stir. Bring to a boil then simmer for 3-5 mins, until the chicken is cooked. Add the spinach and stir through.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, stir half through the pesto through the broth and the radishes. Season to taste with sea salt and black pepper.
- Serve the brothy chicken and beans into warm bowls. Dollop over the remaining chives.
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