Pesto Chicken Noodle Soup

from Chow Bella

1 tsp extra virgin olive oil

1 red bell pepper, diced

1/2 lb bone-less, skin-less chicken breast, cut into chunks

1 medium onion, diced

2 cloves garlic, minced

5 cups low-sodium chicken broth

1 14.5-oz can diced tomatoes

1 15-oz can cannellini beans, drained and rinsed

1/2 cup ditalini pasta (or other small pasta)

1 packed cup chopped fresh spinach leaves

3 tbsp basil pesto sauce

salt and pepper, to taste

1. In a large soup pot heated over medium heat, add the oil, then the bell pepper, chicken, onion, and garlic. Saute all the ingredients until the chicken is browned and the vegetables are tender; season with salt and pepper.

2. Pour in the broth along with the tomatoes and beans. Bring the heat to high until the soup comes to a boil. Reduce the heat to a simmer for 10 minutes, giving a chance for the chicken too cook completely through and the flavors to combine.

3. Bring the soup back to a boil and add the pasta, and cook as long as the package recommends. About 3 minutes before the pasta has completed its cooking time, add the pesto and gently stir until it dissolves, then add the spinach. Once the pasta is tender and the spinach has wilted, the soup is finished.

• Servings per recipe: 4

• Per serving:

• Calories: 335

• Fat: 9 g

• Saturated fat: 1.8 g

• Cholesterol: 52 mg

• Sodium: 259 mg

• Carbohydrates: 32.1 g

• Fiber: 11.4 g

• Sugar: 6.7 g

• Protein: 31.2 g