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Provencal Chicken-Pesto Soup

Provencal Chicken-Pesto Soup


  • 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.

Nutrition Information

Per serving: 323 kcal cal., 8 g fat (2 g sat. fat), 28 g carb., 7 g fiber, 4 g sugar, 36 g pro., 133 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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