Pesto Chicken & Cannellini Bean Soup

5.0

(4)

3 Reviews

This healthy, Italian-inspired chicken soup recipe is loaded with fiber-rich vegetables and beans and gets an extra boost of flavor from a swirl of pesto at the end. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

Stacy Fraser

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hr

Servings:

Yield:

8 servings

Nutrition Profile:

Diabetes-Friendly Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure Soy-Free Heart-Healthy Egg-Free Gluten-Free Low-Calorie

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Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
3 cups sliced fennel
3 cups broccolini (1-inch pieces; about 1 bunch)
2 cups chopped tomatoes
1 15-ounce can cannellini beans, rinsed
1 ¼ teaspoons salt
½ teaspoon ground pepper
¼ cup prepared pesto

Directions

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oregano and marjoram; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add fennel, broccolini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, beans, salt and pepper and cook until heated through, about 3 minutes more. Remove from heat and stir in pesto.

Tips

To make ahead: Cover and refrigerate, without the pesto, for up to 3 days. To serve, reheat and then stir in pesto.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

271	Calories
11g	Fat
18g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 3/4 cups
Calories 271
% Daily Value *
Total Carbohydrate 18g	6%
Dietary Fiber 4g	16%
Total Sugars 5g
Protein 27g	54%
Total Fat 11g	14%
Saturated Fat 3g	13%
Cholesterol 48mg	16%
Vitamin A 1165IU	23%
Vitamin C 32mg	36%
Folate 22mcg	6%
Sodium 588mg	26%
Calcium 134mg	10%
Iron 3mg	15%
Magnesium 58mg	14%
Potassium 806mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Pesto Chicken & Cannellini Bean Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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