1 Review

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.

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CorianneCooks September 22, 2009
Chicken Minestrone With Pesto