1-2 T. Olive oil 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces (or equivalent amount of canned cooked chicken) 1 large onion, diced 3 cans (14-1/2 ounces each) chicken broth 1 can (15 ounces) diced tomatoes, undrained (or 2 cups chopped fresh tomatoes plus 8 oz. tomato juice) 1 can (14 ounces) navy beans or Great Northern beans, rinsed and drained 2 medium carrots, sliced 1 large potato, diced 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup frozen Italian green beans 1/4 cup prepared pesto Grated Parmesan cheese (optional) 1. Heat oil in large saucepan over medium-high heat until hot. (Or spray large saucepan with olive oil-flavored cooking spray.) Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes. 2. Add chicken broth, tomatoes with juice, beans, carrots, potato, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes; stirring occasionally. Add green beans; cook about 15 minutes more or until vegetables are tender. 3. Ladle soup into bowls. Top each serving with 1-1/2 teaspoons pesto and sprinkle with parmesan cheese, if desired. Makes about 12 cups or 8 servings. Note: We used 2 cans (12.5 oz.) cooked chicken and added the chicken with the broth and other ingredients in step 2.
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