Floral SeparatorChicken & Spinach Soup With Fresh Pesto

1 can (15 ounces) of cannellini or great northern beans, rinsed 1/4 cup of grated Parmesan cheese 1/3 cup of fresh basil leaves Pepper to taste 3/4 cup of plain or herbed multigrain croutons (optional)

Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Add diced carrot or bell pepper and chicken pieces.

Pour in the chicken broth and add dried marjoram. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes until the chicken is fully cooked.

Add chopped spinach and rinsed beans to the pot. Let it simmer gently for 5 more minutes to blend the flavors.

In a food processor, combine the remaining 1 tablespoon of olive oil, grated Parmesan cheese, and fresh basil leaves.

Cut the cooled chicken into bite-size pieces and return them to the pot. Add the prepared pesto mixture to the pot as well. Season with pepper to taste and heat everything until it's hot.

– 2 teaspoons plus 1 tablespoon of olive oil

– 1/2 cup of diced carrot or red bell pepper

– 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarter – 1 large clove of garlic, minced – 5 cups of low-sodium chicken broth – 1 1/2 teaspoons of dried marjoram – 6 ounces of baby spinach, chopped Ingredients

If desired, garnish with croutons before serving.