Today’s Recipe: Summery Chicken, Vegetable & Pesto Soup

SUMMERY CHICKEN, VEGETABLE, & PESTO SOUP

PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
MAKES: 8 SERVINGS

1 lb boneless, skinless chicken breast, diced
1 leek, trimmed and diced (about 1 1/3 cups)
3 garlic cloves, peeled and minced (about 1 T)
2 T coconut oil
1 zucchini, quartered and sliced (about 1 2/3 cups)
12 button or crimini mushrooms, halved and sliced (about 2 1/2 cups)
4 cups chicken broth
2 14.5-oz cans diced tomatoes
1 15-oz can navy beans, rinsed and drained (about 1 3/4 cups)
1 t salt
1/2 t pepper
5 ozs baby spinach (about 3 1/2 cups)
½ cup basil pesto

1. In a 6-qt saucepan or Dutch oven, cook chicken, leek, and garlic in coconut oil over medium heat, stirring frequently.
2. Once chicken is cooked through, add zucchini and mushrooms. Cook until tender-crisp.
3. Add chicken broth, diced tomatoes, beans, salt, and pepper. Bring to a slow simmer and stir in spinach and pesto. Serve immediately.