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Ingredients

1 tablespoon olive oil ½ pound boneless skinless chicken breasts, cut into bite-size pieces 1 onion, finely diced 3 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can whole peeled tomatoes 1 (14 ounce) can great Northern beans, rinsed and drained 2 carrots, sliced 1 large potato, diced ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup frozen green beans ¼ cup pesto

Nutrition Info

203 calories carbohydrate: 25 g cholesterol: 19 mg fat: 5.9 g fiber: 5.3 g protein: 13.4 g saturatedFat: 1.4 g servingSize: - sodium: 241 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken, cook and stir about 5 minutes or until chicken is browned. Add onion, cook and stir 2 minutes.
Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender.
Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.

8 servings

This a very savory and meaty soup, hope you will enjoy it!! Serve with grated Parmesan cheese.