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Chicken Minestrone with Pesto
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Salads - Soups - Sidedishes
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Ingredients |
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1 can (28 ounce) diced tomatoes in juice, undrained
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4 cups chicken broth
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1 pound boneless, skinless, chicken thighs, cut in 1 inch chunks
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1 medium baking potato, peeled and diced
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1/2 cup each chopped onion, carrot and celery
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1/4 teaspoon pepper
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1 can (16 ounce) white kidney beans (Cannellini), rinsed
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1 medium zzucchini, diced
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1 cup frozen cut green beans, thawed
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1/3 cup refrigerated prepared basil pesto
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Instructions |
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Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 quart or larger slow cooker.
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Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
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Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes or until zucchini is tender.
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Spoon into bowls, top servings with pesto.
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Originally Submitted
12/11/2008
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0 Out of 5 from
0 reviews
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