CHICKEN SOUP AU PISTOU

Nonstick cooking spray

1/2 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 large onion, diced
3 cans (14-oz each) chicken broth
1  can (15-oz) whole tomatoes, undrained
1 can (14-oz Great Northern or Cannellini Beans, rinsed and drained
2 medium carrots, sliced
1 large potato, diced
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup frozen Italian-style green beans
1/4 cup pesto, optional
Grated Parmesan cheese for garnish, optional

Spray a large saucepan with nonstick spray and heat over medium-high heat until hot. Add chicken and cook, stirring, until browned, about 5 minutes. Add onion and cook, stirring, another 2 minutes.

Add broth, tomatoes, beans, carrots, potato, salt and pepper; bring to a boil while stirring to break up tomatoes. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Add green beans and cook another 5 minutes.

Ladle soup into bowls and top each with 1 teaspoon of pesto and sprinkle with the Parmesan cheese, if using.

Yield: Approximately 12 cups