Souper Sunday

Chicken & Spinach Soup with Fresh Pesto

Recipe slightly adapted from http://www.eatingwell.com/recipes/chicken_spinach_pesto_soup.html

Ingredients

• 1/4 tsp. plus 1 tbsp. extra-virgin olive oil, divided
  
• 3 medium carrots, sliced (about 1 cup)
• 2 boneless skinless chicken breasts, cooked and cut into bite sized pieces
• 2 large cloves garlic, minced
• 6 cups reduced sodium chicken broth
• 1/2 cup barley
  
• 1 1/2 tsp. dried marjoram
• 6 ounces baby spinach, coarsely chopped
• 1 can (15 oz.) great northern beans, rinsed
• 1/4 cup grated reduced fat parmesan cheese
• 1/3 cup lightly packed fresh basil leaves
• Black pepper, to taste
• Croutons for garnish (optional)
• Shredded parmesan cheese for garnish (optional)
  

Directions

1. Heat 1/4 tsp. oil in a large soup pot or Dutch oven over medium-high heat. Add garlic and cook for a couple of minutes. Stir in the broth, marjoram, and barley; bring to a boil over high heat. Reduce heat, cover, and simmer for 30 minutes.
2. Meanwhile, combine the remaining 1 tbsp oil, parmesan, and basil in a food processor. Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. Set aside.
   
3. Stir carrots into the broth mixture and continue to simmer for another 10 minutes.
4. Stir in spinach, beans, chicken, and pesto. Simmer for an additional 10 minutes.
5. Season with black pepper. Garnish with croutons and parmesan cheese, if desired.