After the excesses of the last few days I fancied something lighter (and which would use up some leftover chicken).

Tuscan chicken, bean, and spinach soup

Serves 4

Soup
• 1 medium diced onion
• 1 x diced red pepper
• 1 large diced carrot
• 2 fat cloves minced garlic
• 1.5 litres chicken stock
• 2 tsp dried marjoram
• 1 can cannellini beans, rinsed
• 100g baby spinach
• 400g shredded, cooked chicken

Pesto
• Fat handful of basil leaves
• 2 tbsp good olive oil
• ½ cup of finely grated Parmegiano Regiano

Make the pesto:

1. Shove all the ingredients in a little blender.
2. Blend.

Make the soup:

1. If using raw chicken: season, cook, reserve, cool, shred.
2. Gently fry onions, pepper, carrot, and garlic until soft, 10 minutes.
3. Add stock and dried marjoram, bring to a simmer
4. Add spinach, beans, shredded chicken, return to simmer for 5 minutes.
5. Stir in the pesto.
6. Season with salt and pepper.
7. Serve with toast or crusty bread.