I made this using some cooked chicken leg quarters and pesto that I'd made with my garden basil in the Fall.
ABSOLUTELY delicious! A keeper! The pesto makes it special!
I had a larger bag of baby spinach, and I used 2 cans of cannolini beans.
Lee
http://www.eatingwell.com/recipe/252453/chicken-spinach-soup-with-fresh-pesto/print/
Chicken & Spinach Soup with Fresh Pesto
30 m
Recipe By: EatingWell Test Kitchen “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.”
Ingredients
·
o 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
o ½ cup carrot or diced red bell pepper
o 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
o 1 large clove garlic, minced
o 5 cups reduced-sodium chicken broth
o 1½ teaspoons dried marjoram
·
o 6 ounces baby spinach, coarsely chopped
o 1 15-ounce can cannellini beans or great northern beans, rinsed
o ¼ cup grated Parmesan cheese
o ⅓ cup lightly packed fresh basil leaves
o Freshly ground pepper to taste
o ¾ cup plain or herbed multigrain croutons for garnish (optional)
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.
ABSOLUTELY delicious! A keeper! The pesto makes it special!
I had a larger bag of baby spinach, and I used 2 cans of cannolini beans.
Lee
http://www.eatingwell.com/recipe/252453/chicken-spinach-soup-with-fresh-pesto/print/
Chicken & Spinach Soup with Fresh Pesto
30 m
Recipe By: EatingWell Test Kitchen “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.”
Ingredients
·
o 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
o ½ cup carrot or diced red bell pepper
o 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
o 1 large clove garlic, minced
o 5 cups reduced-sodium chicken broth
o 1½ teaspoons dried marjoram
·
o 6 ounces baby spinach, coarsely chopped
o 1 15-ounce can cannellini beans or great northern beans, rinsed
o ¼ cup grated Parmesan cheese
o ⅓ cup lightly packed fresh basil leaves
o Freshly ground pepper to taste
o ¾ cup plain or herbed multigrain croutons for garnish (optional)
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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