– 2 teaspoons plus 1 tablespoon of olive oil – 1/2 cup of diced carrot or red bell pepper – 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarter – 1 large clove of garlic, minced – 5 cups of low-sodium chicken broth – 1 1/2 teaspoons of dried marjoram – 6 ounces of baby spinach, chopped
1 can (15 ounces) of cannellini or great northern beans, rinsed 1/4 cup of grated Parmesan cheese 1/3 cup of fresh basil leaves Pepper to taste 3/4 cup of plain or herbed multigrain croutons (optional)
Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Add diced carrot or bell pepper and chicken pieces.
Pour in the chicken broth and add dried marjoram. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes until the chicken is fully cooked.
Add chopped spinach and rinsed beans to the pot. Let it simmer gently for 5 more minutes to blend the flavors.
In a food processor, combine the remaining 1 tablespoon of olive oil, grated Parmesan cheese, and fresh basil leaves.
Cut the cooled chicken into bite-size pieces and return them to the pot. Add the prepared pesto mixture to the pot as well. Season with pepper to taste and heat everything until it's hot.
If desired, garnish with croutons before serving.