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.
Add 1 lb diced boneless, skinless chicken breast to a 6-qt saucepan or Dutch oven.
Add 1 trimmed and diced leek (about 1 1/3 cups).
Add 3 peeled and minced garlic cloves (about 1 T).
Add 2 T coconut oil.
Cook over medium heat, stirring frequently.
Once chicken is cooked through, add 1 quartered and sliced zucchini (about 1 1/3 cups).
Add 12 halved and sliced button or crimini mushrooms. Cook until tender-crisp.
Add 4 cups chicken broth.
Add two 14.5-oz cans diced tomatoes.
Add one 15-oz can rinsed and drained navy beans.
Add 1 t salt.
Add 1/2 t pepper.
Bring to a slow simmer and stir in 5-ozs baby spinach (about 3 1/2 cups).
Stir in 1/2 cup basil pesto. Serve immediately.
Wow, it looks so good! I can’t wait to try this with my mom. 🙂
This soup looks wonderful. I like Le Creuset cookware and wondering how the Straub cookware compares?