Spring chicken minestrone soup

Method

1. Heat the oil and butter in a large pan over a medium heat. Add the garlic, leeks, fennel and chilli (if using), season with salt and black pepper, then cook for 4-5 minutes until starting to soften (see Flavour Boost). Add the miso, lemon zest, stock cube and 1 litre water, then bring to a simmer. Add the chicken breast and reduce the heat to low. Cook very gently for 15 minutes until the chicken is cooked through, then remove the chicken, roughly shred the meat and set aside.
2. Add the pasta to the pan and increase the heat. Bring to a simmer, then cook for 6-8 minutes until the pasta is almost cooked. Add the beans/ peas and shredded chicken to the pan. Top up with a bit more water if the soup looks too thick, then cook for 2-3 minutes more until the beans/peas are tender.
3. Stir in the lemon juice and dill, then season to taste. Serve in bowls with a dollop of soured cream or greek yogurt, and crusty bread on the side.