Chicken & Cabbage Soup with Pesto

• 份量: 6 servings
• 总时间: 35 minutes

配料

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

步骤

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.

营养

• 卡路里: 295 kcal
• 总脂肪: 13 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 9 g
• 反式脂肪: 0 g
• 胆固醇: 61 mg
• 钠: 559 mg
• 总碳水化合物: 19 g
• 膳食纤维: 6 g
• 总糖: 6 g
• 蛋白质: 25 g