Chicken And White Bean Soup Recipe

Ingredients

1 onion, chopped2 cloves garlic, minced

2 teaspoons olive oil

2 cups reduced-sodium chicken broth

2 medium zucchini, halved lengthwise and thinly sliced

1 can (19 ounces) cannellini beans, rinsed and drained

1/8 teaspoon ground black pepper

1 1/2 cups cooked diced chicken

2 tablespoons prepared pesto

Preparation

1.

In a nonstick skillet over medium heat, cook the onion and garlic in the oil until soft. Add the broth, zucchini, beans, and pepper. Heat just to boiling. Boil for 2 minutes.

2.

Add the chicken, return just to boiling, and remove from the heat. Add the pesto. Let stand for 2 to 3 minutes to blend the flavors.