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Continued: Recipes for chicken soup and more

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  • Last update: January 30, 2013 - 2:30 PM

• 1/4 tsp. freshly ground black pepper

• 2 cans (each 14 to 19 oz.) cannellini or white kidney beans, drained and rinsed (see Note)

• 3 c. shredded cooked chicken (see Note)

• 1/4 c. pesto (store-bought or your own), divided

• 2 tsp. white wine vinegar

• Extra-virgin olive oil

Directions

In large pot, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic, celery, carrot, oregano and cayenne; sauté for 2 minutes.

Stir in stock, salt and black pepper; bring to a boil. Reduce heat and simmer until vegetables are softened, about 20 minutes. Add beans, chicken, 2 tablespoons pesto and vinegar; heat until steaming, about 5 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.

Ladle into heated bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

Nutrition information per serving:

Calories 280 Fat 11 g Sodium 690 mg

Carbohydrates 21 g Saturated fat 3 g Calcium 77 mg

Protein 25 g Cholesterol 46 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 3 lean meat, ½ fat.

 

 

BROCCOLI CHEDDAR SOUP √

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