Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Peel and finely dice the garlic
2. Remove the outside layers of the leek, wash well to remove any dirt and finely slice
3. Heat the olive oil in a large saucepan over a medium heat
4. Add the garlic and leek and sauté until soft and translucent
5. Add the stock, season with salt and pepper and bring to the boil
6. Slice the chicken meat into thin slivers and add to the stock with the drained cannellini beans
7. Simmer until the chicken is cooked
8. Serve in large soup bowls with pesto croutons and a little pesto drizzled over the broth

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