I used prepared pesto. Added onion/garlic powders and italian seasoning. Additional vegetable added with the red bell would be good as well. This is especially good the day after making. The flavors have had a chance to meld. I added more seasons upon rewarming.
Chicken & Spinach Soup with Fresh Pesto
From EatingWell: September/October 2009
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.
62 Reviews for Chicken & Spinach Soup with Fresh Pesto
I was impressed how much flavor the soup had and how quick it was to make! I added some additional basil leaves in with the spinach and added both carrots and red pepper.
I have a lot of basil left over in my garden, so I definitely know what I'm going to be doing with it...making pesto and freezing it so I can make this soup for the upcoming cold months!
The only thing I had to change in this recipe was the marjoram. I didn't have any, so I substituted 1/2 tsp. oregano and 1/4 tsp. thyme. Oh, and I did add one more can of beans just because I wanted it to be a little thicker.
Please give this a try. It is so worth it, IMO.
The soup wasn't a hit at our house. It wasn't bad, but it just didn't wow me with flavor as do 99.9% of recipes from Eating Well. Oh well.
It was absolutely wonderful. This is the very first recipe I have tried from this site. My household likes more spice, so I added about a tablespoon of Crushed Red Pepper. I also added more spinach and chicken than it called for to make it more hearty. The flavor was amazing, and I will definitely be making this again.
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