White Bean Chicken Pesto Soup Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

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:

• •Heat a couple tbls of olive oil on medium heat in large skillet. •Add chicken breast, cook for about five minutes until slightly browned. It's not necessary that the chicken is fully cooked at this point. Remove chicken from pan and set aside. •To the heated pan, and in the same oil - add the onions, carrots and celery, and a little salt to taste. Cook for about 15-20 minutes until all the veggies become a little tender. •Add the tomatoes, chicken broth, beans and kale - and you can now return the chicken to pan with everything else, and salt and pepper to taste. •Bring all to a slight bowl and then turn the heat down to medium low. •While the soup is simmering, it's time to start adding a little water. It's important to keep your eye on the amount of liquid vs. the veggies and the chicken as the soup cooks. If you like it less soupy, add less water. If you like a little more broth, you'll want to add more water. I added about 2 c of water. •Cover loosely with a lid and let simmer for about another 20 minutes. Pesto •While the soup is simmering, it's time to prepare the simple pesto. •In a small food processor, add the basil, a couple tbls of the olive oil, and the pistachios. •Process quickly so that everything just blends together to make a chunky and sort of thick paste. •Put in a little bowl and have the lemon ready to squeeze into it when you're ready to serve the soup. •Once the soup has simmered and is ready, use a slotted spoon to scoop out enough veggies, beans and chicken for one serving. Place in a single serving bowl. •Now ladle out some of the broth and pour over the contents in the bowl. Put just enough broth so that the veggies and meat are above the broth. •Now you're going to put a spoonful of the pesto on the top and give a quick stir. Remember to add the lemon before you do that. The lemon makes all the difference! •If desired, top with freshly ground black pepper.

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.

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.