Chicken & Spinach Soup with Pesto

Ingredients

• 2 tsp. plus 1 Tbsp. extra-virgin olive oil
• 2/3 cup carrot, diced
• 8 oz. boneless, skinless chicken breast
• 1 to 3 large cloves garlic, minced (depending on taste)
  
• 5 cups reduce-sodium, fat-free chicken broth
• 1-1/2 tsp. dried marjoram
• 3 cups (packed) baby spinach, coarsely chopped
• 2 (15 oz.) cans cannellini beans, rinsed
• 1 (3.5 oz) jar pesto
• freshly ground pepper to taste

Directions:

1. Heat 2 tsp. olive oil in Dutch oven over medium-high heat. Add carrot and chicken; cook, turning the chicken and stirring frequently until chicken begins to brown. Add garlic and cook, stirring for 1 more minute. Stir in broth and marjoram; bring to a boil over high heat. Reduce heat and simmer until chicken is cooked all the way through, about 10 minutes.
2. Remove chicken and put on a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook 5 minutes to blend flavors.
3. Cut the chicken into bite-size pieces. Add the chicken and the pesto back into the pot and stir. Season with pepper. Heat until hot.
   
4. Serve while hot. Garnish with a few croutons if desired.

*8 servings
*Serving size: 1 cup
*Point value per serving: 4

Comments: I just made this one tonight and it was really good. FULL of flavor. It is also filling due to the chicken and beans. I used 3 cloves of garlic but I really like garlic.