This fragrant, Italian-style soup makes good use of boneless chicken breasts, bagged spinach, and coconut bean ingredients for quick cooking. There is a simple homemade basil pesto at the end to add a fresh herbal flavor SW If you feel a lot of pressure you can replace the 3 to 4 tablespoons store-bought basil pesto, the recipe of Nancy Baggett of Eatingwell.
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| Image Source - Google | Image by - eatthismuch |
Material
- Material checklist
- Divide 2 teaspoons plus 1 tablespoon extra virgin olive oil
- 1-2 cups carrots or red bell pepper, diced
- 1 large boneless chicken breast (about 8 ounces), cut into quarters
- 1 large clove garlic, made
- 5 cups reduced-sodium chicken broth
- 1 1-2 tablespoons dried marjoram
- 6 oz baby spinach, thick-cut
- 1 15 ounce cannellini beans or northern beans, can wash
- 1-2 cups grade Parmesan cheese
- 1-2 cups fresh basil leaves
- Fresh pepper to taste
- 1-2 cups multigrain croutons, plain or herbal, for garnish
Instructions
Step 1
Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat, add the carrots (or bell peppers), and cook the chicken, turning the chicken over and stirring frequently until the chicken starts to turn brown, 3 to 4 minutes. Add garlic and stir. Continue for an additional 1 minute, stirring in the broth and marjoram, bring to a boil over high heat, reduce the heat, and simmer occasionally until the chicken is cut through about 5 minutes.
Step 2
Using a spoon, move the chicken pieces to a clean cutting board to cool. Put the couch and beans in a saucepan and bring to a boil, cook for 5 minutes to mix the flavors.
Step 3
Combine the remaining 1 tablespoon oil, parmesan, and basil leaves in a food processor. (Mini processor works fine) Process until thickened, add a little water, and scrape the necessary directions.
Step 4
Cut the chicken into bite-sized pieces. Stir in the chicken and pesto in the pot. Season with pepper, warm until hot, garnish with croutons if desired.
