Mediterranean Chicken-Vegetable Soup

• 2 cups chopped onions
• 3 garlic cloves, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon extra virgin olive oil
• 2 cups shredded savoy cabbage
• 1 cup green beans, cut into 1/4 inch pieces
• 1/2 cup celery, diced
• 1 cup canned navy beans, drained and rinsed
• 1 cup canned diced tomato
• 1 cup diced zucchini
• 2 boneless skinless chicken breasts
• 6 cups chicken broth
• 1 cup fresh spinach, shredded
• pesto sauce (optional)

1. Saute onions, garlic, parsley, and olive oil over medium heat.
2. Add cabbage and cook until softened.
3. Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
4. Simmer 30 minutes over low heat, covered.
5. Add spinach and cook over low heat for 1 minute.
6. Ladle into bowls and top each with 1 T. pesto (if desired).

onions, garlic, parsley, extra virgin olive oil, cabbage, green beans, celery, navy beans, tomato, zucchini, chicken breasts, chicken broth, fresh spinach, pesto sauce

Taken from www.food.com/recipe/mediterranean-chicken-vegetable-soup-227765 (may not work)