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  • 1 tablespoon olive oil
  • 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 onion, finely diced
  • 3 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (14 ounce) can great Northern beans, rinsed and drained
  • 2 carrots, sliced
  • 1 large potato, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen green beans
  • 1/4 cup pesto


Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.

Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender.

Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.