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  • PREP TIME: 10 minutes
  • TOTAL TIME: 10 minutes
  • SERVES: 2 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Pesto-White Bean Chicken Soup

This light and bright spin on chicken noodle soup is inspired by soupe au pistou, a French bean and vegetable soup topped with herb pesto. This super-fast version relies on pantry ingredients like canned beans and prepared pesto. Plus, it tastes like it’s been simmered all day instead of just a few minutes, thanks to a secret head start: Campbell’s® Chicken Noodle Soup.

Ingredients

  • 1 (10.75-ounce) can Campbell’s® Chicken Noodle Soup
  • 1 (15.5-ounce) can cannellini beans, drained
  • 1½ lightly packed cups baby spinach
  • 3 tablespoons prepared basil pesto, plus more for serving
  • 1 tablespoon fresh lemon juice (juice of about ½ small lemon)
  • Kosher salt, to taste
  • Black pepper and olive oil, for topping
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Directions

  • Combine the soup and 1¼ cups water (or 1 can water) in a saucepan over medium-high heat. Bring to a simmer. Stir in the beans, spinach, pesto, and lemon juice. Taste and add salt if desired. Serve in bowls topped with more pesto to taste, as well as black pepper and a drizzle of olive oil.

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