White Bean Chicken Soup with Lemon and Feta

Serves 4-6 (This soup recipe is suitable for Imbo small white beans, halfwhite beans or kidney beans. Check the instructions on the pack for cooking times). 250 g Imbo or Crossbow small white beans, soaked overnight and drained 2 tbs cooking oil 4 garlic cloves, minced 1 large onion, chopped 3 spring onions, chopped (optional) 1.5 litres prepared chicken stock 4 boneless chicken breasts (or 2-3 cups shredded cooked chicken) Juice and zest of 1 lemon 4 baby marrows, thinly sliced Salt and pepper

To serve 80g feta cheese, crumbled Extra lemon juice and zest Place the soaked beans in a medium saucepan, cover with unsalted water and cook with the lid tilted for 45 minutes or till soft. Drain the beans and set aside, reserving the cooking liquid. While the beans cook, prepare the rest of the soup.

In a large saucepan, heat the oil and sauté the onion, garlic and spring onions (if used) until soft, around 4 minutes. Add chicken stock, chicken, lemon juice and zest. Bring to the boil then turn down heat and simmer until the chicken is cooked through, 8-10 minutes.

Remove the chicken and shred with two forks. Place the meat back in the stock, add the baby marrow and the cooked white beans. Simmer for 5 minutes until thickened and the baby marrows are tender. Season with salt, pepper and lemon juice.

Ladle in soup bowls, crumb the feta on top, finish with extra zest and a squirt of lemon juice. Delicious with pita bread or vetkoek. From the Imbo kitchen: For a thicker soup, mash some of the beans with a fork or stick blender. Bean soup thickens on standing – thin it with some of the bean cooking liquid or stock, adjust seasoning.

Recipe: Errieda du Toit