Soup’s On: Chicken Pesto Harvest Soup

Mmmmm…I’ve been enjoying this all week

Chances are you have the majority of these ingredients on hand.  Chances are I’m the luckiest cook in town because this calls for pesto and my dad makes the best pesto so I have lots in the freezer.

Give this recipe a try and you’ll have a pot of nutritious goodness on hand for a few meals.

QAG even liked this- thought he picked out the tomatoes.  OK, more for me!

Chicken Pesto Harvest Soup

Ingredients:
1 package Perdue Fit & Easy Boneless, Skinless Chicken Breast Tenderloins, cut into bite-size pieces
1 onion, peeled and chopped
2 tablespoons Italian Seasoning
1, 14 oz can drained, rinsed red kidney beans
1, 32 oz container of vegetable or chicken broth
1, 28 oz container Dei Fratelli diced tomatoes
1-2 tablespoons pesto
4-6 hand-fulls of spinach
Garlic salt and pepper to taste

Process:
1.  Spray a soup pot with cooking spray and heat.
2.  Add chicken and cook, adding Italian Seasoning, garlic salt and pepper.
3.  Add onion and cook until browned.
4.  Add beans, broth, tomatoes.  Stir and let boil.
5.  Turn down the heat and stir in the pesto and spinach.
6.  Cook until spinach is slightly wilted but still bright green.
7.  Serve and enjoy!

Note:  You could use thin chicken breasts instead of the tenderloin pieces but I find the tenderloin pieces great for adding to soup.  I used vegetable broth (local grocery store generic brand).  I also recommend using the Dei Fratelli tomatoes – their products are very flavorful!

The pesto really makes this dish!  It adds a lot of flavor.  I keep telling my dad he should set up a road-side or farmers market stand to sell his pesto!!  Until then, if I ever meet you in person, remind me and I’ll give you a container.

What’s your favorite soup?  (Links welcome!)
Does a family member have a signature sauce/dish that you think is the best?