Healthy Regional Recipes Healthy European Recipes Healthy Italian Recipes Healthy Italian Soup Recipes Pesto Chicken & Cannellini Bean Soup 5.0 (1) 1 Review This healthy, Italian-inspired chicken soup recipe is loaded with fiber-rich vegetables and beans and gets an extra boost of flavor from a swirl of pesto at the end. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hrs Servings: 8 Yield: 8 servings Nutrition Profile: Heart Healthy Low-Calorie Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Low Sodium High Blood Pressure Soy-Free Healthy Aging Healthy Immunity Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 1 cup chopped onion 2 large cloves garlic, minced 1 tablespoon chopped fresh oregano or 1 teaspoon dried 1 tablespoon chopped fresh marjoram or 1 teaspoon dried 8 cups low-sodium chicken broth 2 pounds bone-in chicken breasts, skin removed 3 cups sliced fennel 3 cups broccolini (1-inch pieces; about 1 bunch) 2 cups chopped tomatoes 1 15-ounce can cannellini beans, rinsed 1 ¼ teaspoons salt ½ teaspoon ground pepper ¼ cup prepared pesto Directions Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oregano and marjoram; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred. Meanwhile, add fennel, broccolini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, beans, salt and pepper and cook until heated through, about 3 minutes more. Remove from heat and stir in pesto. Tips To make ahead: Cover and refrigerate, without the pesto, for up to 3 days. To serve, reheat and then stir in pesto. Rate it Print Nutrition Facts (per serving) 271 Calories 11g Fat 18g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 271 % Daily Value * Total Carbohydrate 18g 6% Dietary Fiber 4g 16% Total Sugars 5g Protein 27g 54% Total Fat 11g 14% Saturated Fat 3g 13% Cholesterol 48mg 16% Vitamin A 1165IU 23% Vitamin C 32mg 36% Folate 22mcg 6% Sodium 588mg 26% Calcium 134mg 10% Iron 3mg 15% Magnesium 58mg 14% Potassium 806mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved