Chicken & Spinach Soup with Fresh Pesto
Ingredients
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil
divided
- ½ cup carrot or diced red bell pepper
- 1 large boneless
skinless chicken breast, cut into quarters, about 8 ounces
- 1 large clove garlic
minced
- 5 cups reduced-sodium chicken broth
- 1 ½ teaspoons dried marjoram
- 6 ounces baby spinach
coarsely chopped
- 1 15-ounce can cannellini beans or great northern beans
rinsed
- ¼ cup grated Parmesan cheese
- ⅓ cup lightly packed fresh basil leaves
- Freshly ground pepper to taste
- 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.
Chicken & Spinach Soup with Fresh Pesto
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About this Recipe
Craving a comforting bowl of soup that's both light and satisfying, with vibrant fresh flavors? This Chicken & Spinach Soup with Fresh Pesto delivers a fragrant, Italian-inspired experience perfect for any weeknight.\n\nYou'll love how effortlessly this soup comes together, thanks to quick-cooking ingredients like boneless, skinless chicken breast, tender baby spinach, and convenient canned beans. The genius lies in swirling in a bright, homemade basil pesto at the very end, infusing every spoonful with an irresistible fresh herb finish.\n\nPrepare for a remarkably flavorful soup where tender pieces of chicken and soft beans meld beautifully with wilted spinach in a savory broth. The dried marjoram provides a subtle aromatic depth, while the fresh pesto cuts through with a burst of basil and Parmesan, making each bite lively and wonderfully balanced. It's a comforting yet light dish that feels both wholesome and indulgently fresh.\n\nThis recipe offers flexibility for your pantry and preferences. While the homemade pesto is a fantastic touch, you can easily substitute 3 to 4 tablespoons of your favorite store-bought basil pesto if you're short on time. Feel free to swap cannellini beans for great northern beans, or use diced red bell pepper instead of carrot for a slightly different sweet note.\n\nThis Italian-flavored soup is a delightful choice for a cozy lunch or a light dinner. Garnish generously with crispy plain or herbed multigrain croutons and a sprinkle of extra Parmesan cheese for an added layer of texture and flavor.