Carb Smart Hearty Veggie and Chicken Breasts Soup
with Chickpeas and Herby Pesto Swirl
This comforting, low-starch soup is inspired by the Provençal 'soupe au pistou.' It's packed with chickpeas, veggies and chicken, and it gets a boost from a bright swirl of basil and parsley pesto!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
113 g
Mirepoix
1 unit(s)
Zucchini
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Tomato
56 g
Baby Spinach
2 unit(s)
Garlic, cloves
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Chop tomato into 1/2-inch pieces.
- Heat a large pot over medium heat.
- When hot, add garlic spread, then mirepoix . Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Add garlic and tomatoes to the pot. Cook, stirring often, until fragrant, 30 sec.
- Add stock powder and chickpeas with their liquid. Cook, scraping up any brown bits on the bottom of the pot, 30 sec.
- Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high.
- Once boiling, add zucchini. Reduce heat to medium. Cover and cook, stirring occasionally, until all veggies are tender, 8-10 min.
- Meanwhile, finely chop parsley.
- Add pesto, half the parsley and half the Parmesan to a small bowl.
- When veggies are tender, add spinach and remaining parsley. Stir until spinach wilts, 1 min. Remove from heat. Season with pepper, then stir to combine.
- Divide soup between bowls.
- Cut cooked chicken into bite-sized pieces.
- Divide chicken between bowls of soup.
- Dollop pesto mixture over top, then sprinkle remaining Parmesan over top.
If you've opted to add chicken breasts, while mirepoix cooks, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Cut cooked chicken into bite-sized pieces.
- Divide chicken between bowls of soup.
