Quick White Bean and Chicken Soup with Pesto

This can be cut in half

Photo by Berenice M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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