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. Source: EatingWell Soups Special Issue April 2016

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

226 calories; 9.1 g total fat; 2 g saturated fat; 29 mg cholesterol; 211 mg sodium. 525 mg potassium; 18 g carbohydrates; 6 g fiber; 2 g sugar; 19.4 g protein; 3866 IU vitamin a iu; 29 mg vitamin c; 77 mcg folate; 93 mg calcium; 2 mg iron; 44 mg magnesium;

Reviews (78)

Read More Reviews
79 Ratings
  • 5 star values: 70
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0