Serves 4

  • 4 deboned chicken breasts, cut into chunks
  • 45 ml olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 can (410 g) cannellini beans, drained         
  • 300 ml warm water
  • handful of parsley, finely chopped
  • salt and freshly ground black pepper to taste
  • 2 packets (2 x 400 g) brown bread flour flaky pastry
  • 1 eggs, beaten

Cook chicken in the olive oil. Add onion and garlic and sauté until soft. Add beans, water and parsley. Season with salt and black pepper. Transfer half to your food processor and blitz until smooth. Pour back into the pot with the rest. Preheat oven to 200 °C. Pour soup onto oven-proof soup bowls. Cut pastry into large circles and put them on top. Make 2 holes in the pastry of each bowl so steam can escape. Brush with beaten egg. Put the bowls on a baking tray and bake for about 25 minutes.