Chicken and Spinach Soup
This quick Italian soup blends delicious fragrant ingredients with a simple homemade pesto that adds fresh flavor.
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 cup carrot
- 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
- 1 large clove garlic, minced
- 5 cups reduced-sodium chicken broth
- 1 1/2 teaspoons dried marjoram
- 6 ounces baby spinach, coarsely chopped
- 1 15 oz can cannellini beans or great northern beans, rinsed
- 1/4 cup grated Parmesan cheese
- 1/3 cup lightly packed fresh basil leaves
- Freshly ground pepper to taste
- 3/4 cup plain or herbed multigrain croutons for garnish
- Heat 2 teaspoons of olive oil over medium-high heat in a Dutch oven. Add carrots and chicken. Stir chicken and carrots frequently for 3 to 4 minutes, or until chicken starts brown. Add garlic and cook 1 minute. Mix in broth and marjoram and bring to a boil over high heat. Reduce to a simmer. Stir occasional for about 5 minutes, until chicken is thoroughly cooked.
- Transfer the chicken to a cutting board. Add spinach and beans to the Dutch oven and gently boil for 5 minutes.
- Combine 1 tablespoon of oil, parmesan cheese, and basil leaves in a food processor. Blend ingredients until they form a paste. If needed, add a little water and scrape down sides.
- Chop chicken into bite size pieces. Mix chicken, paste, and pepper into soup. Heat all the way through. Top with croutons.