Creamy Pesto, Chicken and White Bean Soup

This recipe is not for those who don't like pesto! I decided it would be better as a creamy soup and I was right. The changes I made will be in yellow through out the recipe and instructions. This soup was hearty and delicious, perfect for a chili 20 degree night!

Pesto, Chicken, and White Bean Soup Recipe

 

By Amy Wisniewski

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Difficulty: Easy | Total Time: 50 mins | Makes: 6 to 8 servings

This chicken soup gets extra flavor from Italian sausage and herby basil pesto. To make it, brown the sausage and chicken breasts in a pot, add the vegetables and some chicken broth, and stir in the beans and pesto. Add a splash of lemon juice at the end to balance the flavors, and it’s ready to serve. You can always make your own basil pesto and chicken stock and cook some dried beans yourself, but this version is an easy shortcut for a healthy weeknight dinner.

INGREDIENTS

• 2 tablespoons olive oil
• 4 ounces uncooked sweet or hot Italian sausage, casings removed
• 1 pound boneless, skinless chicken breasts (about 2 medium), cut into 3/4-inch pieces
• 1 1/2 teaspoons kosher salt, plus more as needed
• 2 medium zucchini (about 12 ounces), medium dice
• 1 medium yellow onion, medium dice; I used only 1/2 onion
• 1 tbs minced garlic 
• 1/2 teaspoon red pepper flakes; I only used a small dash for Ardynn's sake
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 4 cups (1 quart) low-sodium chicken broth or stock
• 2 cups water; I used 2 cups milk and about 1 and 1/2 cups half and half
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 can black eyed peas
• 1 cup white hominy
• 1/3 cup basil pesto, plus more as needed; I used 2/3 cup Knorr creamy pesto
• 1 tablespoon freshly squeezed lemon juice; I didn't use the Lemon juice

INSTRUCTIONS

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until it’s browned and cooked through, about 4 minutes.
2. Add the chicken and 1/2 teaspoon of the salt and stir to combine. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes more. Using a slotted spoon, remove the sausage and chicken to a medium bowl and set aside.
3. Add the zucchini, onion, hominy, garlic, remaining teaspoon of salt, red pepper flakes, and measured pepper to the pot and stir to combine. Reduce the heat to medium and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until the onion has softened, about 7 minutes.
4. Return the sausage, chicken, and any accumulated juices to the pot. Add the broth and water (milk and half and half), stir to combine, and bring to a simmer. Reduce the heat to low and stir in the beans and measured pesto. Cook until the beans are just heated through, about 1 minute. Turn off the heat and stir in the lemon juice. Taste and season with additional salt and pepper as needed. Serve immediately, with the extra pesto on the side.