Chicken Pesto Minestrone

• 4 cups Baby Spinach
• 1 cup Fresh Basil Leaves
• 1/4 cups Sliced Almonds (or Whole)
• 3 cloves Garlic, Chopped
• 1/4 cups Freshly Grated Parmesan Cheese Plus More For Garnish
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/4 cups Extra Virgin Olive Oil
• 5 cups Chicken Stock
• 1 cup Small Pasta Shells
• 1 whole Rotisserie Chicken, Shredded
• 2 whole Roma Tomatoes, Chopped
• 1/2 bunches Asparagus, Ends Trimmed And Sliced Into 1-inch Pieces

1. Toss the spinach, basil, almonds, garlic, parmesan, salt and pepper into a food processor. With the motor running, add the oil in a thin stream, until you get a pesto consistency.
2. Bring the chicken stock to a light boil. Add the pasta shells and cook 1 minute. Add the chicken, pesto, tomatoes and asparagus. Simmer another 5 minutes until the pasta is al dente and the asparagus is crisp-tender. Taste. Need more salt? Toss in a pinch.
3. Ladle the soup into bowls and snort, I mean eat, with more cheese on top. Oh dear.

spinach, fresh basil, ubc, garlic, ubc, salt, ubc, chicken, pasta shells, rotisserie chicken, tomatoes, bunches

Taken from tastykitchen.com/recipes/soups/chicken-pesto-minestrone/ (may not work)