Chicken, Sweetcorn & Bean Soup

2 tbsp extra virgin olive oil

1 medium onion, finely diced

1 large carrot, finely diced

1 large leek, finely sliced

3 garlic cloves, sliced

3 rosemary sprigs, leaves picked and chopped

3 thyme sprigs, leaves picked

1 large corn on the cob, kernels removed or a small tin

1 400g tin of cannellini beans, drained

600ml vegetable stock

handful of fresh parsley, finely chopped

sea salt

freshly ground black pepper

leftover roast chicken, shredded

Over a medium heat, in a large saucepan, warm the oil, once hot add the onion, carrot, leek, garlic, rosemary and thyme. Cook for 10 minutes, until soft and starting to caramelise.

Add the cannelini beans and sweetcorn kernels, season and cook for

5 minutes. Add the stock and bring to a gentle simmer, cook for a further

8 - 10 minutes.

Take out half the soup and put in a blender, pulse until smooth. Return the creamy soup back into the pan with the remaining half of the mixture.

Stir in the shredded roast chicken and cook for 5 minutes to heat through. 

Add the chopped parsley, stir and season to taste.

Serve up with the herby soda bread.