White Bean Chicken Pesto Soup Recipes

Steps:

• Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
• Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
• Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

Steps:

• In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
• Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

Steps:

• In large pot, heat oil over medium heat. Add onion and sauté 6 minutes. Add garlic, celery, carrot, oregano and cayenne; sauté 2 minutes.
• Stir in stock, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes.
• Add beans, chicken, 2 tablespoons pesto and vinegar; heat 5 minutes.
• Ladle into bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

Steps:

• To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
• Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.