Posted by: Budger | February 6, 2011

Pesto Chicken and White Bean Soup

I’ve gotten into a rut at work.  Now that my local grocery store is carrying Udi’s Gluten Free bread, I take a sandwich and some soup to work everyday for lunch.  In the past, I never took my lunch to work, and I went out everyday.  It was my break away, but now it’s difficult to eat out, and I have found that I look forward to planning my lunches and packing them.  And I love Udi’s bread. 

In the March issue of Food Network magazine, they were featuring 50 things to make with Pesto.  I love Pesto.  One of the dishes was a Pesto Bean Soup, and I fell in love with the picture.  I decided to make some for lunch this week, and I modified the recipe to include some chicken.  After I made it, I had to try a cup, and it was delicious.  My picture isn’t nearly as inviting as the one in the magazine, but try this recipe anyways.

Pesto Chicken and White Bean Soup

  • 5 cloves Garlic minced
  • Pinch of Red Pepper Flakes
  • 2 cans Cannellini Beans rinsed and drained
  • 4 cups Chicken Stock
  • 3 tbsp Pesto
  • 2 tbsp grated parmesan
  • 1 cup chopped celery
  • 1/2 cup chopped Roasted Red Peppers
  • 1/2 cup chopped olives
  • Rotisserie Chicken

Saute garlic and red pepper flakes and add beans and 1 cup stock.  Simmer until thick, and add in 3 tbsp pesto and 2 tbsp grated Parmesan.  Add 3 cups stock, celery and chicken and simmer another 15 minutes.  Add in olives and peppers. 

I would recommend not adding any salt until after you add the olives and taste it.  I found that it didn’t need any.  This was really easy to throw together, and it was full of flavor.  I’m really glad I added the chicken.  But I think it would have been just as good without it.  What better way to spend a very cold weekend in Texas???

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Responses

  1. That soup looks awesome, Rhonda! Really … a must make for the future. 🙂

    Thanks! xo,
    Shirley


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