Green Minestrone with Pistachio Pesto

Ingredients

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

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Method

1. Brown the diced chicken in half the oil over medium-high heat, 4 minutes, and lift it out. Soften the onion 5 minutes, add the courgette and cook 4 minutes, until it just softens.
2. Return the chicken with the boiling broth and the beans and simmer 12 minutes, until the chicken reads 74°C (165°F) inside 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 juice 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.