- 2 tsp Olive Oil
- 1 onion, chopped
- 2 crushed garlic cloves
- 1 x 425 g corn kernels
- 2 x 425g cannellini beans
- 3 cups chicken stock
- 150 - 200g left over skinless chicken, chopped (or cook a chicken breast)
- 1 egg, lightly beaten
Heat oil in a 2 l+ saucepan and fry onions over medium heat for 5 mins until softened.
Add garlic and cook another minute
Add corn - reserve about 1/4
Add beans and stock.
Cover, bring to boil, then simmer for 10 mins.
Blend, then add the reserved corn and chicken
Warm until it bubbles and turn off heat
Slowly pour in the beaten egg and stir gently and quickly so it forms ribbons
Serve straight away