Step 1

1 In a large pot, heat 1 tablespoon of the olive oil over medium. Add garlic, leek, carrot and cores of Brussels sprouts and cook, stirring, for 5 minutes.

Step 2

2 Add beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Add extra water if needed. Add broccoli, chicken and celery salt and cook a further 5-10 minutes, until chicken is cooked through. Add reserved Brussels sprouts leaves and stir through.

Step 3

3 Serve soup garnished with parsley and parmesan, drizzled with remaining oil and toast on the side. Season with pepper.