Chicken & Spinach Soup with Fresh Pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

 

Ingredients

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup carrot or diced red bell pepper
• 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-ounce 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 (optional)

Preparation

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

1. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
2. 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.

HEALTHY SOUP ARE OUR FRIENDS

Soups can be made in so many variations and ingredients. Coming soon some recipes for the whole family to enjoy.

Vaccinations

Middle age adults that have not had a booster shot for dpt: Doctors now find that baby's and young children are coming down with some of these childhood diseases because the adults have not been given updated booster shots. Please check with your doctor especially if you are around young children.

remember your sunscreen

since summer is upon use please remember to use a daily sunscreen.

healthy drinks

please enjoy this healthy drink can be a favorite off the entire family

Purchasing Tip

To make this recipe super easy,
purchase spinach that is washed.

Prep Time: 5 Minutes
Start to Finish: 5 Minutes
Makes: 2 Servings (about 1 cup each)

1 cup fat-free (skim) milk
1 (7.6 oz) package Yoplait® Frozen Smoothie Triple Berry
1/2 cup torn fresh spinach

In blender container, place milk, contents of Yoplait® Frozen Smoothie bag and spinach. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.

1 Serving: Calories 120 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 5mg; Sodium 75mg; Potassium 330mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 15g); Protein 6g
% Daily Value: Vitamin A 25%; Vitamin C 35%; Calcium 20%; Iron 4%
Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1/2 Skim Milk
Carbohydrate 

healthy snack for the kids

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