Chicken and Spinach Soup with Fresh Pesto

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 oz or 113g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Spinach

  Cooked, boiled, drained, with salt

  3 oz or 85g

• White beans

  Mature seeds, canned

  1 cup or 262g

• Pesto

  Chosen by You

  1 oz or 28g

• Pepper

  Spices, black

  1 dash or 0.1g

• Croutons

  Seasoned

  ½ cup or 20g

Directions

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

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