Chicken Vegetable Soup with Pesto Recipe | Healthy Soups - Clean Eating Magazine

Chicken Vegetable Soup with Pesto

This classic, comforting dish packs powerful nutrition into one deliciously healthy soup. Swirl in a dollop of our perfect pesto and let it melt into your bowl for a tangy boost of flavor.
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Chicken Vegetable Soup with Pesto image

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/2 cup dry cannellini beans (aka white kidney beans), soaked overnight (TIP: Substitute with 1½ cups BPA-free canned cannellini beans, drained and rinsed.)
  • 1 dried bay leaf
  • 1 bunch fresh basil, leaves only
  • 1 small clove garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 5 tsp olive oil, divided
  • 1 yellow onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 redskin potato, scrubbed and cut into ¼-inch cubes
  • 1 plum tomato, chopped
  • 1 cup green beans, trimmed and cut into 1-inch lengths
  • 1 tbsp unsalted tomato paste
  • 4 cups low-sodium chicken broth
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp dried thyme
  • 1 6-oz boneless, skinless chicken breast, cut into ½-inch cubes
  • 1/2 zucchini, trimmed and diced

Preparation

  1. To a medium saucepan, add cannellini beans, 4 cups water and bay leaf. Bring to a boil, reduce heat to a simmer and cook until tender, about 45 minutes. Drain; discard bay leaf.
  2. Meanwhile, prepare pesto: In a blender or with a mortar and pestle, pulse or pound basil, garlic, cheese and lemon juice. Drizzle in 4 tsp oil and process until smooth; add 1 to 2 tsp water as needed to reach desired consistency.
  3. In a large pot or Dutch oven, heat remaining 1 tsp oil on medium-high. Add onion and carrot and sauté, stirring often, until tender, about 3 minutes. Add potato, tomato, green beans, tomato paste, broth, salt, pepper and thyme. Reduce heat to medium-low and simmer until potato is just tender, about 6 minutes. Add cannellini beans, chicken and zucchini and simmer until chicken is cooked through, about 5 minutes.
  4. Divide soup among serving bowls and swirl in pesto.

Nutrition Information

  • Serving Size: 2 cups soup and 1 tbsp pesto
  • Calories: 203
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 30 mg
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 22 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 492 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g