Chicken Soup with Pesto

This is quick & easy and makes enough for great leftovers.

Get creative and add your favorite ingredients--squash, zuchinni, corn, etc.

In a large soup pot, heat @1-2 Tbsp. olive oil

Saute for @5-10 mins:

1 onion, diced

2-3 carrots, diced

1-2 stalks, celery, chopped - add leaves too.

1/2 cup red bell pepper. chopped

1-2 large clove garlic, minced

2 tsp italian seasoning (or thyme & oregano)

Add the following. Cook for @ 5 mins.

5-6 cups reduced-sodium chicken broth

1 or 2 cans, = 15-ounce can cannellini beans or great northern beans, rinsed

1/2 uncooked soup noodles (thin tiny noodles) and/or 1 cup pre-cooked rice or bulgar

1/2 lb mushrooms, sliced

1 or 2 large pre-cooked or poached* and diced chicken breast

Add the following and cook for a few mins until spinach is wilted:

fresh ground pepper & salt to taste

6 ounces baby Spinach or Kale , coarsely chopped

1-2 Tbsp. basil pesto paste or @1/4 cup fresh basil leaves

Serve Garnished with grated Parmesan cheese or feta cheese-if desired. Serves 6-8.

And serve with crusty french bread or Buttermilk C orn Bread.

*To poach chicken breasts. Place in a pan and cover with in water OR half water and half white wine. Simmer for @15 mins, turning chicken periodically. Check for doneness. Slice chicken breasts length wise for quicker cooking.