olive oil cooking spray 1 brown onion, finely chopped 100g shortcut rindless bacon, chopped 2 garlic cloves, crushed 1 carrot, peeled, diced 1 stick celery, halved lengthways, chopped 400g can diced tomatoes 4 cups reduced-salt chicken stock 2 (200g each) chicken breast fillets, trimmed, diced 400g can Edgell chickpeas, drained, rinsed 100g green beans, trimmed, cut into thirds 4 crusty wholemeal bread rolls, to serve

Preparation

1. Spray a large saucepan with oil. Heat over medium heat. Add onion, bacon and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add carrot and celery. Cook, stirring occasionally, for 5 minutes.
2. Add tomatoes and stock. Increase heat to medium-high. Bring to the boil. Add chicken. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until chicken is just cooked through.
3. Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tender. Season with salt and pepper. Ladle into bowls. Serve with bread rolls.