This one-pot chicken and cabbage soup has flavorful store-bought pesto. The creamy texture of big, fiber-rich butter beans can be replaced with cannellini or navy beans.
To reheat leftover chicken, shred or chop it and add it to the soup when the cabbage is tender.
– 2 tablespoons extra-virgin olive oil – 1 cup thinly sliced carrot – 4 cups chopped green cabbage – 1 cup sliced leek – 1 tablespoon finely chopped garlic – 6 cups unsalted chicken broth – 1 (15-ounce) can no-salt-added butter beans, rinsed
– 1 teaspoon salt – 1 pound boneless, skinless chicken breasts, cut into 1/2-inch piece – 1 tablespoon white-wine vinegar – 6 tablespoons pesto
In a big pot, heat oil on medium-high. Stir in carrot for 2 minutes to soften. Stir in cabbage and leek for 4 minutes to soften.
Cook garlic for 1 minute, stirring regularly, until aromatic. Broth, beans, and salt; heat to medium-high and boil.
Stir chicken into medium heat. Simmer covered until the cabbage is soft and an instant-read thermometer placed in the thickest part of the chicken reads 165°F, 8 minutes.
Off heat, whisk in vinegar. Add 1 tablespoon pesto to 6 bowls.