5 Meat Box Chicken thighs
1 Onion, small dice
1 Leek, thinly sliced
4 cloves Garlic, finely chopped
2 Tbsp Blow My Coals
2 Tbsp Italian Stallion
3 Celery Stalks, sliced
1 Orange Kumara, peeled and diced
1 Carrot, peeled and diced
1 Jar Passata
3 cups Chicken Stock
2 cans Cannellini Beans
In a large casserole or pot with about a 4L capacity, drizzle some oil and saute the onion, leek and garlic until soft and translucent.
Add in the thighs to the pot with the Blow My Coals and Italian Stallion.
Add in the celery, carrot and kumara to the pan with the stock and tomatoes.
Drain and rinse the beans and add to the pan. Stir well
Cover the soup and pop in the oven for 1 hour at 180C fan bake. Alternatively, you can simmer on low on the stove for an hour, stirring occasionally.
Remove the chicken from the soup and shred, add it back into the soup and stir well.
Season with Man Grind if needed and serve with a dollop of Greek yoghurt if you want and some fresh herbs.