Chicken and Spinach Soup with Fresh Pesto

By jsides

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

Details

Servings 5
Preparation time 30mins
Cooking time 30mins
Adapted from delish.com

Preparation

Step 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.

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.

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