Chicken & Spinach Soup with Fresh Pesto |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Ingredients:
2 teaspoon(s) extra-virgin olive oil |
1 tablespoon(s) extra-virgin olive oil |
2 ounce(s) carrots or red bell pepper |
8 ounce(s) chicken breasts cut in quarters |
5 cup(s) reduced-sodium chicken broth |
1 1/2 teaspoon(s) dried marjoram |
6 ounce(s) baby spinach coarsely chopped |
15 ounce(s) cannellini beans rinsed |
1/4 cup(s) parmesan cheese grated |
1/3 cup(s) basil |
freshly ground pepper to taste |
Directions:
1. 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. 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. 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. 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.
5. Nutrition
6. Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.
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