Chicken Minestrone with Pesto

By kayjayjohnson

This slow cooker soup has it all, featuring a chicken-broth base that’s loaded with good-for-you ingredients like zucchini, green beans, cannellini beans and chunks of skinless chicken thighs.

Ingredients

• 1 can(s) (28 oz) diced tomatoes in juice, undrained
• 4 cup(s) chicken broth
• 1 pound(s) boneless, skinless chicken thighs, cut in 1-in. chunks
• 1 medium baking potato, peeled and diced
• 1/2 cup(s) each chopped onion, carrot and celery
• 1/4 teaspoon(s) pepper
• 1 can(s) (16 oz) cannellini beans, rinsed
• 1 medium zucchini (about 6 oz), diced
• 1 cup(s) frozen cut green beans, thawed
• 1/2 cup(s) prepared refrigerated basil pesto

Preparation

Step 1

Mix all ingredients except the cannellini beans, zucchini, green beans and basil pesto in a 4-qt or larger slow-cooker.

Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.

Spoon into bowls; top servings with pesto.