Chicken and Spinach soup with Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
* 1/2 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 reduced-sodium chicken broth
* 1 1/2 teaspoons dried marjoram
* 6 ounces baby spinach, coarsely chopped
* 1 15-ounce can cannellini beans or great northern beans, rinsed
* 1/4 cup grated Parmesan cheese
* 1/3 cup lightly packed fresh basil leaves
* Freshly ground pepper to taste
* 3/4 cup plain or herbed multigrain croutons for garnish (optional)
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Directions: |
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. |
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Number Of
Servings: |
Number Of
Servings:5 1 1/2 cups each |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Folate & Vitamin C (20% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat
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