PULSE POWER

Quick lunches, weeknight suppers and showstopping feasts- let beans take centre stage

- COMPILED BY BECKY DONALDON. PHOTOS: SAM A HARRIS

COSY CHICKEN & WHITE BEAN SOUP WITH CRISPY CHICKEN-SKIN CROUTONS

INGREDIENTS

• 250g/9oz leftover roast chicken, shredded, skin reserved for topping

• 3 tbsp olive oil, plus extra to serve

• 1 onion, diced

• 1 carrot, diced

• 1 celery stalk, diced

• 2 garlic cloves, finely chopped

• 1-2 rosemary sprigs, leaves picked and chopped

• 1 tsp dried oregano or thyme

• 100g/4oz kale, chard or cavolo nero, roughly chopped

• 750ml/25fl oz chicken stock

• 250ml/9fl oz milk

• 570g/20oz jarred white beans, with their bean stock

• 1 bay leaf, salt and pepper

• Lemon wedges, to serve

1. If you have any leftover chicken skin from your roast that's gone all cold and flabby, this is the moment to turn it into something the table will be fighting for. Peel it off the chicken and heat a deep, heavy-bottomed saucepan over a medium-high heat (you don't want the hob too hot or you'll risk burning the chicken skin). Add 1 tablespoon of the olive oil, then lay the chicken skin in the pan.

Fry for 3-4 minutes on each side, moving the pieces around so they crisp up evenly. Once crisp, remove them using tongs and transfer to a plate lined with paper towels. Leave the rendered fat in the pan to start your chicken soup.

2. Add the remaining oil to the pan (use a bit less if you had lots of chicken fat), reduce the heat a little and chuck in the onion, carrot and celery. Season, stir to coat the veggies in the oil, then gently cook for 15 minutes to soften.

3. Add the garlic, rosemary and oregano, and cook for a further few minutes, then add the chicken and kale, and stir everything together. Season again, then pour in the chicken stock and milk. Add the beans with their bean stock and bring to a simmer. Add a bay leaf at this point, too, if you like. Cook for 10-12 minutes.