16/05/2026
This bowl of goodness is warming me from inside out.
Tuscan-style minestrone with butter beans, curly kale and the most mourishing secret ingredient chicken bone broth.
It adds the mist incredible depth of flavour AND all those gut-loving benefits. Ready in 40 minutes, one pot and honestly so easy.
Full recipe below:
Ingredients:
๐ธ๏ธ1 leek washed and sliced
๐ธ๏ธ1 celery stalk, chopped
๐ธ๏ธ2 garlic cloves, peeled and crushed
๐ธ๏ธsmall bunch of fresh rosemary
๐ธ๏ธ1 tin of cooked butter beans
๐ธ๏ธ5 tomatoes
๐ธ๏ธ1 tbsp tomato purรฉe
๐ธ๏ธ200g leftover cooked chicken breast, shredded
๐ธ๏ธ50g orzo pasta,
๐ธ๏ธ100g of kale, stems removed and roughly chopped
๐ธ๏ธ 50ml Freya chicken broth
๐ธ๏ธ200ml water
๐ธ๏ธ1 tbsp olive oil
๐ธ๏ธ1/2 lemon juice
๐ธ๏ธsalt andvpepper to taste
Method:
Slice the leek, chop the celery stalk, peel and crushed the garlic. Roughly chop the tomatoes and finely chop rosemary. Shred leftover chicken breast and leave aside.
Heat olive oil in a large pan on a medium heat.
Add the leek, celery and garlic. Cook for 3-4 mins until soften.
Add the tomatoes, rosemary and tomato purรฉe.
Stir well and cook for another 2 minutes.
Pour in the 500 ml of Freja Bone Broth and 200ml water. Add the drained butter beans and shredded leftover chicken. Stir everything together and bring to a gentle boil.
Add the orzo pasta to the pot. Simmer for 8-10 minutes until tender.
Stir in the chopped kale, stems removed and cover with a lid and cook for further 3-4 minutes until wilted.
Squeezed the lemon juice, season with salt and pepper to taste. Add a splash of water if it's too thick. Serve hot.
Use my code VIKTORYIA10 for 10% off delicious broth.
Enjoy ๐