Chicken And Spinach Soup With Fresh Pesto
- by: ethereal
- Rating:
- Category: Soup & Stews
- Level: Easy
- Total Time: 1 hr 0 mins
2 teaspoon(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) carrot or diced red bell pepper
1 large (about 8 ounces) large boneless, skinless chicken breast, cut into quarters
1 clove(s) (large) garlic, minced
5 cup(s) reduced-sodium chicken broth
1 1/2 teaspoon(s) dried marjoram
6 ounce(s) baby spinach, coarsely chopped
1 can(s) (15-ounce) cannellini beans or great northern beans, rinsed
1/4 cup(s) grated Parmesan cheese
1/3 cup(s) lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup(s) 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.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 30 mins | |||
| Cook Time: | 0 hr 30 mins | |||
| Ready In: | 0 hr 30 mins | |||
| Category: | Soup & Stews | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Slow Cook |
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| Recipe Tags: | chicken | spinach | soup | pesto |
