Chicken Vegetable Pesto Soup

High in protein, high in ease factor and especially high in deliciousness, this soup is a major go-to for me. What this dollop of lemony pesto adds to the soup is impossible to describe, you have to taste it! This soup is great for winter because it's warm but the flavors remind you of summer. You can also add any veggies you like or swap chickpeas for the chicken!

Ingredients:

• 1 medium yellow onion, diced (I use my mini chopper)
• 2 carrots, peeled and diced
• 2-3 celery stalks, diced
• 2-3 cloves of garlic, minced
• 2 Tbsp Extra Virgin Olive Oil
• 3/4 cup passata (strained tomato puree, you can buy it or make it)
• 1 carton chicken bone broth or chicken broth (about 4 cups)
• 2 cups water
• 1/3 cup acini de pepe or other tiny pasta
• 2-3 cups rough chopped, cooked chicken breast or thighs (either rotisserie, sautéed, baked or air-fried). I buy rotisserie breast at Costco!
• Sea salt
• Fresh cracked pepper 

Instructions:

1. Mini chop or dice onion, carrots and celery.
2. Mince the garlic.
3. Add olive oil to a cold soup pot, heat to medium.
4. Add onions, carrots and celery, sautee until they soften, about ¾ cooked
5. Add garlic, stir for 45 seconds.
6. Add passata, stir to combine for 60 seconds.
7. Add salt and pepper.
8. Add broth and water, bring to a boil. Use only 1 cup of water for a thicker soup.
9. Add tiny pasta, cook for 5 minutes, stirring occasionally.
10. Add cooked chicken and cook until chicken is heated through 2-5 minutes.
11. Adjust salt and pepper as desired. Keep in mind the pesto will also be adding flavor too! 

Pesto ingredients:

• 1 large bunch basil
• Optionally add a couple handfuls of any super greens (spinach, kale, chard)
• 1/3 cup toasted pine nuts (can also use walnuts or cashews)
• 1/3 cup grated parmesan cheese
• Juice of one lemon
• Pinch of sea salt
• Fresh cracked pepper to taste
• 1/3 to ½ cup extra virgin olive oil 

Pesto instructions:

1. Toast nuts lightly.
2. Grate cheese.
3. If making in a bullet style blender, add ingredients in this order: nuts, cheese, basil/greens, lemon juice, salt & pepper, olive oil.
4. If making in a regular blender, add ingredients in this order: basil/greens, lemon juice, salt & pepper, nuts, cheese, olive oil.
5. Whizz until fully mixed. Start with 1/3 cup olive oil and add more to get to desired consistency.
6. Adjust salt and pepper as desired, whizz once more if you add any.
7. Dollop on top of soup.