Chicken & Cabbage Soup with Pesto

• servings: 6 servings
• total time: 35 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 cup thinly sliced carrot

4 cups chopped green cabbage

1 cup sliced leek

1 tablespoon finely chopped garlic

6 cups reduced-sodium chicken broth

1 (15-ounce) can no-salt-added butter beans, rinsed

1 teaspoon salt

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 tablespoon white-wine vinegar

6 tablespoons pesto

Directions

Heat oil in a large pot over medium-high heat. Add carrot; cook, stirring often, until softened, about 2 minutes. Add cabbage and leek; cook, stirring often, until softened, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, beans and salt; increase heat to medium-high and bring to a boil.

Reduce heat to medium and stir in chicken. Simmer, covered, until the cabbage is tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 8 minutes. Remove from heat and stir in vinegar. Ladle into 6 bowls; top each with 1 tablespoon pesto.

Nutrition

• Calories: 295 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 61 mg
• Sodium: 559 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 25 g