Pesto, Chicken, and White Bean Soup
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Ingredients (13)
- 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
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 4 cups (1 quart) low-sodium chicken broth or stock
- 2 cups water
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup basil pesto, plus more as needed
- 1 tablespoon freshly squeezed lemon juice
Nutritional Information
- Calories468
- Fat28.93g
- Saturated fat6.18g
- Trans fat0.01g
- Carbs22.46g
- Fiber5.05g
- Sugar2.95g
- Protein31.67g
- Cholesterol74.05mg
- Sodium1001.35mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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Tip
How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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3 of 6
Next: How to Store Chicken
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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4 of 6
Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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5 of 6
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Freeze Beans
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.
See also our ham and bean soup recipe.
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What to buy
Lodge Enameled Cast Iron Dutch Oven
6-Quart enamel Dutch oven that is ideal for stovetop or oven use. It has a wide range of uses - cooking, marinating, refrigeration and freezing.
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Instructions
- 1Heat 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.
- 2Add 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.
- 3Add the zucchini, onion, 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.
- 4Return the sausage, chicken, and any accumulated juices to the pot. Add the broth and water, 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.
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