Maddie Hughes FOOD BUZZ

1 leek, finely sliced

1 fennel bulb, finely sliced

3 cloves garlic, finely chopped

2 skinless chicken breasts

1 big bunch of each: coriander, mint, parsley, dill. Roughly chopped.

2 cups spinach, roughly chopped

Juice and zest of one lemon

Water or chicken stock

1 cup fresh or frozen peas

1 can cannellini beans or butter beans, drained

Good quality olive oil, to finish

In a heavy bottomed saucepan on medium heat, add a good glug of olive oil. Add the leek, fennel and garlic and a good pinch of salt, and sweat gently until it's soft, sweet and glossy. We're not trying to brown here!

Add the whole chicken breasts and lemon zest, and cover with stock or water. Bring to a gentle simmer, and cook for 15 minutes.

Remove the chicken breasts from the liquid, and shred with two forks. Add back to the pot, along with the cannellini beans, peas, spinach and herbs, plus a big pinch of salt and pepper. This pot of deliciousness will require more salt than you would suspect, especially if you're using water instead of stock. So be generous! Add more liquid if needed. We're wanting a consistency halfway between a soup and a stew.

Bring back to a simmer and cook for only a few more minutes. Take off the heat, add the juice of a lemon, and another decent drizzle of good quality extra virgin olive oil.

Adjust the season as required. Ladle into bowls and serve with crusty bread and butter.

This delicious minestrone can be made in a flash.