Chicken & Spinach Soup with Fresh Pesto

From: www.deelish.com


Serves 6


Ingredients

• 3 T olive oil
• 1/2 cup carrot or diced
• 1 large boneless, skinless chicken breast, cut into quarters
• 1 clove garlic, minced
• 5 cups chicken broth
• 1 1/2 t dried marjoram
• 3 cups baby spinach, coarsely chopped
• 1, 15-oz cannellini beans, rinsed
• 1/4 cup grated Parmesan cheese
• 1/3 cup lightly packed fresh basil leaves
• Freshly ground pepper to taste
• 3/4 cup croutons for garnish 

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add carrot 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.


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 flavours.
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. 


Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons and serve.