Chicken & Cabbage Soup with Pesto

• 份量: 6 servings
• 總時間: 35 minutes

食材

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

步驟

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.

營養

• 卡路里: 295 kcal
• 總脂肪: 13 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0 g
• 膽固醇: 61 mg
• 鈉: 559 mg
• 總碳水化合物: 19 g
• 膳食纖維: 6 g
• 總糖: 6 g
• 蛋白質: 25 g