Chicken Minestrone - cooking recipe

Ingredients

2 tbsp oil
350 g chicken fillets
1 medium onions, diced
1 tbsp tomato paste
400 g tomatoes, coarsely chopped
1 litre vegetable stock
500 ml chicken stock
400 g green beans, coarsely chopped
150 g short pasta, such as orecchiette
450 g broccoli, cut into florets
250 g carrots, peeled and diced
1 bunch parsley, chopped
2 cloves garlic, finely chopped
1 None lemon, zested
1 tsp paprika

Preparation

Heat the oil in a large saucepan, add the chicken and sear on all sides. Add the onion and tomato paste, cooking briefly before adding the stock and 1/2 the of canned tomatoes. Cover and simmer for about 20 minutes over a low heat.
Cook the beans separately in boiling salted water for about 12-15 minutes. Cook the pasta in boiling salted water according to package instructions.
Meanwhile, remove the chicken from the pan and add the broccoli, carrots and remaining tomatoes. Cover and simmer for a further 8 minutes.
Dice the chicken and mix with parsley, garlic and lemon zest. Drain the beans and pasta and add to the soup, along with the chicken. Bring back to a boil, season to taste with salt, pepper and paprika and serve.