Ingredients

• 1 onion
• 2 carrots
• 1 leek
• (Optional celery)
• About half a pack of pre-cooked roasted chicken (from the lunchmeat aisle)
• 1 tin tomato & thyme or cream of tomato soup
• 400g tin cannelini beans, drained and rinsed
• Parsley

Method

1. Chop the onion, carrots, leek, and celery (if available). Saute for about 10 minutes until just starting to colour.
2. Meanwhile drain and rinse the cannelini beans, and finely chop the cooked chicken.
3. Add the chicken and beans to the vegetables; stir well then add the tin of soup. Add a little extra water or milk if the consistency is too thick.
4. Sprinkle over some parsley and simmer for about 10 minutes. Delicious served with a slice of fresh bread.