Finely grated zest of 2 lemons

1 cup flat-leaf parsley, finely chopped

2 cloves garlic, crushed

1 store-bought barbecue chicken

1 Tbsp olive oil

20g butter

350g button mushrooms, thinly sliced

1 brown onion, finely chopped

1 red capsicum, deseeded, finely diced

540g jar tomato and basil pasta sauce

4 cup chicken stock

400g cans of cannellini beans, drained and rinsed

Sea-salt flakes and freshly ground black pepper, to season

Carta di musica, to serve

Method

1. To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside.

2. Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft.

3. Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season.

4. Ladle soup into bowls, top with gremolata and serve with carta di musica bread.

Image: Better Homes & Gardens