Quick White Bean and Chicken Soup with Pesto

By á-7198

This can be cut in half

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

Preparation

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.