Chicken and Spinach soup with Fresh Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MARCUSWARD.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MARCUSWARD.
Nutritional Info Amount Per Serving
- Calories: 281.7
- Total Fat: 8.0 g
- Cholesterol: 41.1 mg
- Sodium: 1,010.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 8.2 g
- Protein: 25.6 g