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Oct 30, 2011 2:21 PM CST
Name: Patricia
Central TX 7b/8a
Chicken and Spinach Soup With Pesto

2 tsp plus 1 TBSP extra-virgin olive oil, divided
1/2 c carrot or diced red bell pepper
8 oz boneless, skinless chicken breast cut into quarters (can use leftover cooked chicken)
1 large clove garlic, minced
5 c chicken broth or bouillon (I use 'Better Than Bouillon.'
1 1/2 tsp dried marjoram
6 oz baby spinach, coarsely chopped (about 3 1/2 c)
15 oz can cannellini or great northern beans, rinsed
1/4 c grated Parmesan cheese
1/3 c lightly packed fresh basil leaves
black pepper to taste
croutons for garnish, if desired

Cook chicken and carrot (or bell papper) in 2 tsp oil in Dutch oven over medium heat until chicken begins to brown, 3 to 4 min. (less time if using already cooked chicken)
Add garlic and cook, stirring, 1 min longer.
Add broth and marjoram and bring to boil over high heat.
Reduce to simmer, continuing to cook until chicken is done, about 5 min.
Remove chicken to cutting board.
Add spinach and beans to broth and boil for 5 min.
For pesto, blend or process 1 TBSP oil, Parmesan and basil, adding a little water if needed to make paste.
Cut chicken into bite-size pieces and stir into broth with pesto and black pepper.
Serve hot, garnished with croutons, if desired
5 to 6 servings

Source: adapted from recipe on EatingWell

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