Chicken & White Bean Soup with Basil Almond Pesto Recipe : HotPause Health

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Chef Katie Mist's

Chicken & White Bean Soup with Basil Almond Pesto

This Chicken & White Bean Soup with Basil Almond Pesto soup is really comforting and satisfying. It has become a staple in all of the HotPause Health family homes. We know what you’re thinking. It’s our favorites because of the store-bought chicken and the fact that dinner is made in less than 30 minutes. Okay, you got us!

But, in fairness, this Chicken & White Bean Soup with Basil Almond Pesto recipe is loaded with nutritious goodness. The collard greens are a cruciferous green packed with calcium and vitamin k. It’s said that cruciferous greens can help to aid in liver function and support detoxing hormones. They’re also a good source of fiber so when paired with the white beans, it’s a hearty double dose.

Prep Time: 10 minutes | Cook Time: 20 – 30 minutes | Serves 4

Chicken Soup Ingredients:

Extra virgin olive oil for the pan
1 small onion, diced
2 large carrots, diced
2 large ribs celery, diced
1 bay leaf
2 cloves garlic, minced
2 cups collard greens, stems removed and chopped
2 cans white beans, rinsed and drained
4 cups shredded chicken
1⁄4 cup Italian parsley, chopped
Salt and pepper to taste
6 cups chicken bone broth
Basil Almond Pesto (recipe follows)

Basil Almond Pesto Ingredients:

2 cups fresh basil, tightly packed
1⁄3 cup almonds
1 clove garlic
Juice of 1 lemon
1⁄2 cup extra virgin olive oil
Salt and pepper to taste

Instructions:

Heat a large soup pot over medium heat. Add olive oil, the onion, carrot, celery and bay leaf.
Season with salt and pepper. Cook until the onions are translucent, stirring occasionally, about 6-8 minutes.
Add collards and cook for about 2-3 minutes, until bright green and wilted.
Add garlic and cook for about 30 seconds, or until fragrant.
Stir in 5 cups of the chicken broth, 1 can of white beans, salt and pepper.
In a blender, combine the remaining 1 cup of chicken broth with the remaining 1 can of white beans and salt and pepper.
Blend until smooth.
Stir pureed beans, shredded chicken and parsley into the pot.
Taste for seasoning and add more salt and pepper if necessary.
To serve, ladle soup into a bowl and top with a scoop of Basil Almond Pesto.

Basil Almond Pesto Instructions:

Combine all ingredients in a food processor and blend until smooth.
Store in an air tight container in the fridge for about a week.

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1

Chef Katie Mist's