This fragrant, Italian-inspired soup utilizes quick-cooking ingredients such as boneless, skinless chicken breast, bagged baby spinach, and canned beans. It’s finished with a simple homemade basil pesto swirled in for a fresh herb flavor. If you’re pressed for time, 3 to 4 tablespoons of store-bought basil pesto will suffice. Nancy Baggett’s recipe. It is a good way to start the day.
Ingredient
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
- ½ cup carrot or diced red bell pepper
- 1 large clove garlic, mince
- 1 ½ teaspoons dried marjora
- 5 cups reduced-sodium chicken broth
- 6 ounces baby spinach, coarsely choppe
- ¼ cup grated Parmesan cheese
- 1 15-ounce can cannellini beans or great northern beans, rinse
- â…“ cup lightly packed fresh basil leaves
- ¾ cup plain or herbed multigrain croutons for garnish (optional)
- Freshly ground pepper to taste
Instructions
First, we’ll take a look at what to do.
In a large saucepan or Dutch oven, heat 2 teaspoons of oil over medium-high heat until shimmering. Cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add the carrot (or bell pepper) and the chicken back to the pan. Cook for another minute, stirring constantly, until the garlic is fragrant. Bring the broth and marjoram to a boil over high heat, stirring constantly. Turn down the heat to low and cook, stirring occasionally, for about 5 minutes, or until the chicken is cooked through completely.
Step 2:
Transfer the chicken pieces to a cutting board to cool after using a slotted spoon to transfer them. In a medium-sized pot, combine the spinach and beans and bring them to a gentle boil. Cook for 5 minutes to ensure that the flavors are well blended.
Step 3:
In a food processor, pulse together the remaining 1 tablespoon of oil, the Parmesan, and the basil until smooth (a mini processor works well). Process until a coarse paste forms, scraping down the sides of the bowl as necessary and adding a little water as needed.
Step 4:
Chop the chicken into bite-size pieces before cooking. In a large mixing bowl, combine the chicken and pesto. Season with freshly ground pepper. Bring to a boil until hot. Depending on your preference, garnish with croutons.