14-15oz.can white kidney beans (cannellini), rinsed
2Tablespoonsprepared basil pesto
1/2teaspoonsalt, or to taste
Freshly ground pepper
Grated Parmesan, for serving
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Instructions
Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring, about 30-45 seconds more. Add the broth, oregano and marjoram to the pot and bring to a simmer. Add the chicken to the broth. Simmer the chicken in the broth until the chicken is cooked through and registers 165F when tested with an instant read thermometer, about 10 minutes. *Don't boil too vigorously. You may need to reduce the heat under the pot slightly. Remove the chicken to a plate. When cool enough to handle, use two forks to shred the chicken. *If you have some foam or bits of fat in the broth in the pot, you can spoon off and discard before adding the vegetables, if you like.
Meanwhile, add the celery, broccolini and tomatoes to the pot. return to a simmer. Cook until the vegetables are tender, 5 to 10 minutes. Stir in the shredded chicken and white beans. Heat a few minutes, then taste the soup. Add additional salt and pepper, as needed. Remove the pot from the heat and stir in pesto. Serve with a bit of grated Parmesan, if you like. *If your soup is a bit too thick, simply thin with a bit more broth or water.
Notes
You can use canned cherry tomatoes or diced whole fresh tomatoes in place of the cherry tomatoes.You can use red kidney beans or navy beans in place of the white kidney beans.I've detailed some additional substitutions above this Recipe Card. You'll also find step-by-step photos there, as well, that you might find helpful.