Chicken and Spinach Soup with Fresh Pesto

  • Active Time 30m
  • Total Time 30m

5 servings, about 1 1/2 cups each

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.

ingredients

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup carrot or diced red bell pepper
  • 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
  • 1 large clove garlic, minced
  • 5 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons dried marjoram
  • 6 ounces baby spinach, coarsely chopped
  • 1 15-ounce can cannellini beans or great northern beans, rinsed
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup lightly packed fresh basil leaves
  • Freshly ground pepper to taste
  • 3/4 cup plain or herbed multigrain croutons for garnish (optional)

directions

Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add the carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the 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.

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

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.

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10170

nutrition information per serving

204 calories; 8g total fat; 2g total saturated fat; 29mg cholesterol; 691mg sodium; 16g carbohydrates; 6g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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