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Quick White Bean and Chicken Soup with Pesto


This can be cut in half

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  • 1 package Curly’s Sauceless Chicken
  • 2 tablespoons olive oil
  • 1 (8-ounce) container refrigerated chopped onion (about 2 cups)
  • 1 cup chopped carrot
  • 2/3 cup chopped celery
  • 3 cups unsalted chicken cooking stock
  • 2 1/2 cups water
  • 2 (16-ounce) cans cannellini beans, drained
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons prepared basil pesto
  • Salt to taste (optional)
  • favorite soup noodle



Step 1

In a large saucepan, heat oil over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes, or until vegetables begin to soften. Add stock, 21/2 cups water, beans, tomato paste, and garlic powder; bring to a boil. Reduce heat to medium-low; simmer for 20 minutes, or until tender. Add chicken and vinegar; simmer for 5 minutes, or until
thoroughly heated.
Top each serving with
pesto, and salt to
taste, if desired.
Serve immediately.

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