Chicken Minestrone With Pesto

Vino Girl's Note:

From Woman's Day

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 1 (28 ounce) can diced tomatoes with juice , undrained
• 4 cups chicken broth
• 1 lb boneless skinless chicken thighs , cut in 1-in . chunks
• 1 medium baking potato , peeled and diced
• ½ cup chopped onion
• ½ cup carrot
• ½ cup celery
• ¼ teaspoon pepper
• 1 (16 ounce) can white kidney beans , rinsed (cannellini)
• 1 medium zucchini , diced
• 1 cup frozen cut green beans , thawed
• 3 cups refrigerated prepared basil pesto

Directions:

1. Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
3. Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
4. Spoon into bowls; top servings with pesto.

Reviews

[CorianneCooks]

I am really impressed with this soup. I didn't have to go anywhere today, so I used bone-in, skin on chicken thighs, then pulled them out after a few hours to remove the skin. I also wasn't sure about the pesto, I couldn't find any prepared in my grocery store, so I bought an evelope mix. I followed the instructions on the back of the package, then added the pesto to the whole pot when I put in the zucchini and beans. I cooked it on high to cut a few hours out of the cooking time. This recipe is a keeper. It went together quickly, and turned out deliciously.