TLC Cooking "Chicken Soup au Pistou"

Chicken Soup au Pistou

Chicken Soup au Pistou

YIELD Makes 8 servings
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INGREDIENTS

Nonstick olive oil cooking spray
1/2	pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1	large onion, diced
3	cans (14-1/2 ounces each) chicken broth
1	can (15 ounces) whole tomatoes, undrained
1	can (14 ounces) Great Northern beans, rinsed and drained
2	medium carrots, sliced
1	large potato, diced
1/4	teaspoon salt
1/4	teaspoon black pepper
1	cup frozen Italian green beans
1/4	cup prepared pesto
Grated Parmesan cheese (optional)

PREPARATION:

Spray large saucepan with cooking spray; 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, tomatoes with juice, Great Northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add green beans; cook about 5 minutes more or until vegetables are tender.
Ladle soup into bowls. Top each serving with 1-1/2 teaspoons pesto and sprinkle with Parmesan cheese, if desired.

This recipe appears in: French

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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