Ingredients & Directions

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 cup shredded carrots
2 large boneless, skinless chicken breast (about 14 ounces), cut into ½ inch slices
2 large clove garlic, minced
5 cups reduced-sodium chicken broth
½ tsp dried rosemary
½ tsp dried parsley
6 ounces baby spinach, coarsely chopped
1 15-ounce can great northern beans, rinsed
¼ cup grated Parmesan cheese
⅓ cup lightly packed fresh basil leaves
Freshly ground pepper to taste
¾ cup herbed multigrain croutons for garnish (optional)

Heat 2 tsp oil in a large saucepan or Dutch oven over medium-high heat.
Add carrots and chicken slices; 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.
Once chicken is cooked, remove and cut into smaller pieces.
Stir in broth and seasonings; bring to a boil over high heat.
Reduce the heat and simmer, stirring occasionally
Add spinach and beans to the pot and bring to a gentle boil.
Cook for 5 minutes to blend the flavors
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
Stir the chicken and pesto into the pot.
Season with pepper.
Heat until hot.
Garnish with croutons, if desired.

Makes: 5 servings, about 1 ½ cups each

Recipe Provided by

Recipe Adapted by Blog Chefs