Chicken & Spinach Soup with Fresh Pesto Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 Tbsp. organic red bell pepper, diced
  • 2 -8oz. breasts pasture-raised chicken
  • 1 clove organic garlic, minced
  • ⅓ c. fresh basil leaves
  • ¼ c. organic Parmesan cheese, grated
  • ¾ c. Earthbound Farm Baby Spinach Earthbound Farms Baby Spinach
  • 1 Tbsp. organic extra virgin olive oil
  • ¾ c. Eden Foods Organic Cannellini (White Kidney) Beans Eden Foods Cannellini Beans
  • ½ Tbsp. dried marjoram
  • 4 c. organic reduced-sodium chicken broth
  1. Cut chicken into quarters. Drain and rinse the beans.
  2. Heat half the oil in a large saucepan or Dutch oven over medium-high heat.
  3. Add bell pepper and chicken. Cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes.
  4. Add garlic and cook, stirring, for 1 minute more.
  5. Stir in broth and marjoram. Bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  6. Transfer the chicken pieces to a cutting board to cool.
  7. Add spinach and beans to the pot and bring to a simmer. Cook for 5 minutes, gently stirring, to blend the flavors.
  8. Combine the remaining oil, Parmesan and basil in a food processor or Magic Bullet. Process until a coarse paste forms, scraping down the sides as necessary.
  9. Cut the chicken into bite-size pieces. Stir the chicken and basil pesto into the pot and bring to a boil to heat through.
  10. Ladle into serving bowls and serve.
Recipe by Healing Gourmet at