SOUPS ON!!

Soup is comforting, especially during the winter months—classic chicken soup with vegetables or creamy clam chowder warms the body and feeds the mind. Paired with salad and freshly baked bread, soup makes a healthy and satisfying meal—stir up a pot tonight and enjoy!

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

5 servings, about 1 1/2 cups each | Active Time: 30 minutes |
Total Time: 30 minutes

Ingredients
•2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
•1/2 cup carrot or diced red bell pepper
•1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
•1 large clove garlic, minced
•5 cups reduced-sodium chicken broth
•1 1/2 teaspoons dried marjoram
•6 ounces baby spinach, coarsely chopped
•1 15-ounce can cannellini beans or great northern beans, rinsed
•1/4 cup grated Parmesan cheese
•1/3 cup lightly packed fresh basil leaves
•Freshly ground pepper to taste
•3/4 cup plain or herbed multigrain croutons for garnish (optional)
Preparation
1.Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. 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.
2.With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3.Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
4.Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Nutrition
Per serving : 204 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 29 mg Cholesterol; 16 g Carbohydrates; 18 g Protein; 6 g Fiber; 691 mg Sodium; 529 mg Potassium

1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat