The advantage of this aromatic, Italian-flavored soup is its quick and easy preparation – skinless and boneless chicken breast, fresh spinach leaves and canned beans. In addition, there is a simple homemade basil pesto added at the end of cooking for a fresh herbal flavor. If you are in a real rush, you can use store-bought pesto sauce, 3-4 tablespoons.
Cooking time: 30 minutes
Servings: 5 servings
Ingredients:
- 2 teaspoons extra virgin olive oil, plus 1 more separately
- 1/2 cup diced carrots or red bell peppers
- 1 large, skinless, boneless chicken breast, cut into 4 pieces
- 1 large clove of garlic, crush
- 5 cups light-salted chicken stock
- 1 1/2 teaspoons oregano
- 170-200 gr. finely chopped spinach
- 400 gr. canned white beans
- 1/4 cup grated Parmesan cheese
- 1/3 cup fresh basil
- Freshly ground pepper to taste
- 3/4 cup cereal croutons
Preparation:
1. Heat 2 teaspoons of olive oil over medium heat in a large saucepan or pot. Add the carrots (or bell peppers) and chicken, remember to turn them over, stir the carrots constantly, cook until the chicken is brown, about 3-5 minutes. Add garlic, keep stirring. Pour in broth, add oregano and bring everything to a boil over high heat. Then reduce heat and continue cooking until chicken is tender, about 5 minutes.
2. Remove the chicken with a slotted spoon and place it on a cutting board, let it cool. Add the white beans to the pot, bring the soup to a boil again, continue cooking for 5 minutes.
3. Make a soft paste using the remaining teaspoon of olive oil, Parmesan cheese, and basil using a food processor.
4. Cut the chicken into small pieces. Add it along with the pesto to the pot. Heat the soup. Garnish each serving with croutons before serving.
Nutritional value:
Per serving: 204 kcal; 8 gr. fat; 29 mg. cholesterol; 16 gr. carbohydrates; 18 gr. squirrel; 6 gr. fiber; 691 mg sodium; 529 mg of potassium.
Vitamin A (110% DV), Folic Acid & Vitamin C (20% DV)