Mediterranean Chicken & Cannellini Bean Soup

Custom Recipe: Before cooking the veggies, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Add butter beans (including the liquid!), chopped tomatoes, the brown sugar and water. • Bring to a boil, then turn the heat down to medium-low and simmer until slightly reduced, 10-15 minutes.

TIP: The bean liquid helps season and thicken the soup!

• While the soup is simmering, add the remaining garlic, and a drizzle of olive oil to a small bowl. • Slice bake-at-home ciabatta in half and place cut side up onto a second lined baking tray. • Drizzle the garlic oil over the bread and sprinkle with shaved Parmesan cheese (reserve a pinch for garnishing the soup later). • Place the ciabatta in the oven, and bake, until the cheese is melted and bubbling, 3-5 minutes.

Custom Recipe: Stir cooked chicken through with the roasted veggies.