Chicken & Spinach Soup with Fresh Pesto

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Ingredients

Adjust Servings:
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
0.5 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast, cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1.25 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 ounce can cannellini beans or great northern beans, rinsed
0.25 cup grated Parmesan cheese
0.3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
0.75 cup plain or herbed multigrain croutons for garnish (optional)

Nutritional information

226
calories
9 g
fat
6 g
fiber
18 g
carbohydrates
19 g
protein
44 mcg
folate
28 mg
cholesterol
2 g
sugars
0 g
added sugars
3,866 IU
vitamin
29 mg
vitamin C
93 mg
calcium
2 mg
iron
211 mg
sodium
525 mg
potassium

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Chicken & Spinach Soup with Fresh Pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

  • 60m
  • Serves 5
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

2
Done

With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

3
Done

Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.

4
Done

Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Alisa

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