Chicken Minestrone with Pesto

By McCarleyRHLAC

Per Single Serving / Serves 6 Total




Calories

289


Calories from fat

81




Total Fat

9gm

14%

Saturated Fat

2gm

10%



Cholesterol

67mg

22%

Sodium

827mg

34%



Total Carbohydrate

27gm

9%

Fiber

6gm

6%



Protein

25gm

Ingredients

• 1 can (28 oz) diced tomatoes in juice, undrained
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut in -in. chunks
• 1 medium baking potato, peeled and diced
• 1/2 cup each chopped onion, carrot and celery
• 1/4 tsp pepper
• 1 can (16 oz) cannellini beans, rinsed
• 1 medium zucchini (about 6 oz), diced
• 1 cup frozen cut green beans, thawed
• 1/3 cup prepared refrigerated basil pesto

Details

Servings 6

Preparation

Step 1

Mix all ingredients except the cannellini beans, zucchini, green beans and basil pesto in a 4-qt or larger slow-cooker.


Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.


Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.


Spoon into bowls; top servings with pesto.