Chicken and Spinach Soup with Pesto

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Spinach

  Raw

  3 cup or 90g

• White beans

  Mature seeds, canned

  1 cup or 262g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Pepper

  Spices, black

  1 dash or 0.1g

• Croutons

  Seasoned

  ½ cup or 20g

Directions

1. Heat oil in a large saucepan or Dutch oven over medium-high heat.
2. Add bell pepper and chicken, and cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes.
3. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram, and 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.
4. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
5. 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. Enjoy!