Chicken Soup au Pistou

1 tablespoon olive oil
1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, finely diced
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can whole peeled tomatoes
1 (14 ounce) can great Northern beans, rinsed and drained
2 carrots, sliced
1 large potato, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen green beans
1/4 cup pesto

1. Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.

2. Add chicken broth, undrained tomatoes, beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add green beans and cook 5 minutes or until vegetables are tender.

3. Ladle soup into bowls, top each with 1 teaspoon of pesto and sprinkle with parmesan cheese.

Serving Size: 8 1- 1/2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user G3RALD.