Chicken & Spinach Soup with Fresh Pesto

© Dotdash Meredith. All rights reserved. Used with permission.

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients — boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Recipe by Nancy Baggett for EatingWell.

Prep/Cook Time: 30 Minutes, Servings: 5

Ingredients

• 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
• ½ 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 low-sodium chicken broth
• 1½ teaspoons dried marjoram
• 6 ounces baby spinach, coarsely chopped
• 1 15-ounce can cannellini beans or great northern beans, rinsed
• ¼ cup grated Parmesan cheese
• ⅓ cup lightly packed fresh basil leaves
• Freshly ground pepper to taste
• ¾ 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.

Nutritional Information

Per Serving: 226 Calories, Total Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 29 mg, Carbohydrates: 18 g, Fiber: 6 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 19 g, Sodium: 211 mg, Potassium: 525 mg, Folate: 77 mcg, Calcium: 93 mg