Chicken, Leek + Cannellini Bean Soup with Grilled Cheese

A chunky, hearty soup packed with flavour, texture and wholesome ingredients. This easy chicken, leek and cannellini bean soup is perfect for cold nights, made even better with a melty grilled cheese topper. The white wine, cumin, and cheddar bring extra depth, while a glug of olive oil at the end brings it all together. Ideal for using up roast chicken leftovers and any bread you’ve got to hand.
Perfect comfort food in a bowl – warming, filling and easy to throw together.

Serves: 2–3 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients

For the soup:

  • 1.5 litres hot chicken stock (ideally homemade from roast chicken)

  • 200g roast chicken leftovers, shredded

  • 3 tbsp olive oil

  • 1 medium white onion, diced

  • 1.5 leeks, thinly sliced

  • 2 celery sticks, diced

  • 2 medium carrots, thinly sliced

  • 4 garlic cloves, diced

  • 1 glass white wine (approx. 60ml)

  • 1 tsp ground cumin

  • 200g cooked cannellini beans

  • 40g grated cheddar cheese

  • 70g cavolo nero leaves (about 120g with stalks)

  • Small squeeze of lemon (optional)

  • Salt + pepper, to taste

For the grilled cheese topping:

  • 2 slices sourdough or your favourite bread

  • 2 tbsp olive oil

  • 50g grated cheddar cheese

  • 5g butter

  • Pinch of sea salt

Method

  1. Start the base:
    In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, leek, celery and carrot. Sauté for 4 minutes, stirring regularly, then add the garlic and cook for another 1–2 minutes.

  2. Deglaze and simmer:
    Pour in the white wine and let it simmer for 2–3 minutes. Then add the hot chicken stock and bring to a gentle simmer. Cook for 5–7 minutes or until the veg is just tender.

  3. Add the good stuff:
    Stir in cumin, cavolo nero, cannellini beans, cheddar cheese and the shredded chicken. Cook for another 2–3 minutes until the greens are wilted and the cheese has melted into the broth. Season with salt, pepper and a squeeze of lemon juice if you like.

  4. Make the grilled cheese:
    Preheat your oven grill. Lay out the bread slices on a tray, drizzle with olive oil, sprinkle with salt and top with grated cheese and a little butter. Grill for 3–4 minutes until golden and bubbling.

  5. To serve:
    Ladle the soup into bowls, top with a cheesy slice of toast and finish with an extra drizzle of olive oil.

SOUPNina Parkersoup, chicken, broth, cannellini beans, leeks