White Bean Chicken Soup

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely diced (barik cut)
• 2 Large carrots, peeled and diced
• 2 Celery stalks(ajwain khrasani or herb) finely diced
• 1 Bay leaf(taij pat)
• 3 Garlic cloves, minced
• 8 cups Chicken stock(yakhni)
• 2 (14 oz cans)Cannellini beans(white beans or sfaid lobia), drained and rinsed
• 2-3 cups shreeded chiken
• 1 tsp Salt
• 1/2 tsp Freshly ground pepper(black pepper powder)
• 2 tbsp Fresh dill(soya), finely chopped
• 1 bunch Swiss chard(white Chukandar), stems removed and roughly chopped
• 1Lemon, juiced
• Parmesan cheese for serving

Method

1. Heat the oil in a large pot set over medium heat.
2. Sauté onions, carrots, celery(herb), and bay leaf until vegetables are onions are tender, about 5 minutes. Add garlic and cook for 2 more minutes.
3. Add chicken stock, beans, shredded chicken, salt and pepper and dill(soya). Bring to a boil then reduce to a swimmer. Simmer for 20 minutes stirring occasionally.
4. Add chard and lemon juice and simmer for another 10 minutes. If you like it a little bit more “bright” add more lemon juice.
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5. Serve garnished with dill(soya) and shaved Parmesan.