This recipe was born out of a near empty fridge and pantry, but don't all great inventions come from bare necessity? Well, perhaps that is too great a comparison... this dish isn't really that great an invention, but it is a hearty meal, made from ingredients dug out of a pantry. My secret ingredient was actually a small tin of baked beans! Our son can't have bought chicken stock cubes since he's allergic to some of the ingredients they use. I had run out of tinned tomatoes, and I was wanting to somehow add a bit more nutrition and vegetable content to the soup... and there it was, a tin of baked beans! My husband actually really liked this dish, so it got ticks of approval from old and young.
Chicken, Tomato and Pasta soup
500g chicken fillet - cut into bite sized cubes. If you have chicken pieces then you can use that instead of course, but the fillet is the quickest option and easiest to find in my freezer.
1 onion, diced
2 medium carrots, diced roughly
220g can SPC Baked Beans in tomato sauce (dairy free, egg free, nut free)
300g San Remo soup pasta, or any other pasta of your choice
Boil about 3L of water, add the chicken pieces first. Once they have been cooked on the outside, simply add all the other ingredients, except for pasta. Simmer gently for about 30 minutes. Add the pasta to cook about 10 minutes before you are ready to serve. Depending on what pasta you choose, you may need to add more water to ensure the pasta doesn't stick together. This is a great simple, hearty meal for those days on the run. Garnish with some parsley just to add a bit of colour.