2. Chicken Pesto Minestrone
Let’s get cheesy with this recipe. Minestrone is another classic soup that’s alive with flavor, vitamins, and minerals. The ideal dish for a cold day, minestrone relies on a blend of fresh vegetables and chicken. Our recipe includes pesto for an added flavor delight.
1-1/4 lbs. Skinless, deboned chicken breast.
8-cups chicken broth or stock.
Parmesan cheese rind.
9-oz. 4-cheese tortellini
1-can red kidney beans.
1-head of garlic, crushed.
3-tablespoons Extra-virgin olive oil.
1-bunch de-stemmed kale, chopped.
2-teaspoons fresh pesto.
Crushed Himalayan pink salt and cracked black pepper.
Preheat your oven to 400°F. Heat the oil in a crockpot over medium heat. Add the onion and cook till translucent. After 4 to 6-minutes, add the broth or chicken stock, as well as the chicken breasts, and the parmesan rind. Bring the soup to a boil and then reduce heat to simmer. When the chicken breasts cook through, (40-minutes,) remove from the pot and strip.
Return chicken to the crockpot and stir in the kidney beans, carrots, red pepper, and the crushed garlic. Simmer the soup for 15-minutes, then stir in the tortellini. Cook uncovered, occasionally stirring to prevent the tortellini from sticking together. Slip in the pasta, cooking until soft and tender (,2 to 4-minutes.)
Remove soup from the heat and pull out the parmesan rind. Add 2-tablespoons of pesto, seasoning with salt and pepper. Serve warm with additional pesto.