Chicken Soup Au Pistou

• 1 tablespoon olive oil
• 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 onion, finely diced
• 3 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (14 ounce) can great Northern beans, rinsed and drained
• 2 carrots, sliced
• 1 large potato, diced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen green beans
• 1/4 cup pesto

1. Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.
2. Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender.
3. Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.

olive oil, chicken breasts, onion, chicken broth, tomatoes, great northern beans, carrots, potato, salt, ground black pepper, frozen green beans, pesto

Taken from www.allrecipes.com/recipe/13344/chicken-soup-au-pistou/ (may not work)