- 1 tablespoon olive oil
- 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 onion, finely diced
- 3 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (14 ounce) can great Northern beans, rinsed and drained
- 2 carrots, sliced
- 1 large potato, diced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen green beans
- 1/4 cup pesto
- Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.
- Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender.
- Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.
04/08/2018
recipepes.com
Chicken Soup Au Pistou, recipe
PT15M
PT1H
5
455 calories
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