Provencal Chicken-Pesto Soup
Provencal Chicken-Pesto Soup

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 10 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 323
  • 522mg Sodium
  • 28g Carbs
  • 7g Fiber
  • 8g Fat
  • 2g Saturated Fat
  • 4g Sugars
  • 36g Protein
  • 133mg Calcium
  • 4mg Iron
This soup is filling on its own.


  • 2 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 medium zucchini, cut into 3/4-inch pieces
  • 4 plum tomatoes, coarsely chopped
  • 2 tablespoons prepared pesto
  • 2 tablespoons grated Parmesan
  • Freshly ground black pepper



1. In a medium saucepan, bring chicken broth to a boil. Add chicken and return to a boil.
2. Add beans, zucchini, and tomatoes; reduce heat to a simmer. Cook for 10 to 12 minutes, or until chicken is cooked through (there should be no traces of pink) and zucchini is tender.
3. Divide soup among 4 serving bowls and top each with a heaping teaspoon of pesto, 1/2 tablespoon Parmesan, and a few grinds of pepper.

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