Chicken and Spinach Soup with Pesto

Chicken and Spinach Soup with Pesto
Chicken and Spinach Soup with Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons plus 1 tablespoon extra-virgin olive oil, divided

  • 1/2

    cup carrot or diced red bell pepper

  • 1

    large boneless, skinless chicken breast (about 8 ounces), cut into quarters

  • 1

    large clove garlic, minced

  • 5

    cups reduced-sodium chicken broth

  • 1 1/2

    teaspoons dried marjoram

  • 6

    ounces baby spinach, coarsely chopped

  • 1

    15-ounce can cannellini beans or great northern beans, rinsed

  • 1/4

    cup grated Parmesan cheese

  • 1/3

    cup lightly packed fresh basil leaves

  • Freshly ground pepper to taste

  • 3/4

    cup plain or herbed multigrain croutons for garnish (optional)

Directions

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. 2.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. 3.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. 4.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.

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