Ingredients .
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 cup carrot chopped
1 cup diced red bell pepper chopped
1 large onion chopped
2 large boneless, skinless chicken breast, cut into bite size chucks
2 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
Basil Pesto
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
Preparation
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot, bell pepper, onion and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
To serve spoon a teaspoon of the homemade basil pesto swirl in soup and top with fresh grated parmesan cheese.
