Chicken Soup au Pistou the Editors of Publications International, Ltd.
Chicken Soup au Pistou
Makes 8 servings
|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 black pepper|
|1||cup frozen Italian green beans|
|1/4||cup prepared pesto|
|Grated Parmesan cheese (optional)|
- 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.
|Serving Size:||about 1-1/2 cups soup|
|Calories from Fat||30 %|
|Total Fat||6 g|
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