Chicken And Green Bean Soup With Pesto

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup basil leaves, lightly packed

1/2 cup flat leaf parsley (a couple of handfuls)

1/4 cup dill (a handful)

1/4 cup lightly toasted shelled pistachios or pine nuts

1 clove garlic, finely chopped and mashed into paste with a little salt or grated

1/3 cup grated Parmigiano Reggiano cheese (a generous handful)

Salt and pepper

1/3-1/2 cup extra virgin olive oil (EVOO), plus 2 tablespoons, divided

3/4 pound chicken tenders, chopped into 1/2-inch dice

1 medium to large onion, chopped into 1/2-inch dice

2 ribs celery from heart, chopped

1 carrot, peeled and finely chopped

1 small red bell pepper, finely chopped

1 bay leaf

8 cups chicken stock or 6 cups chicken stock, plus 2 cups water

2 cups frozen French-cut green beans

1 cup small cut pasta, such as small penne or ditalini

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