Photo of Pesto chicken soup by WW

Pesto chicken soup

1 - 6
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Ready-made pesto adds plenty of flavour to this simple soup.


Cannellini Beans, cooked

2 can(s), large, drained, drained and rinsed

Chicken breast, skinless, grilled

400 g, coarsely shredded


200 g, baby

Tesco Reduced Fat Green Pesto

25 g

Parmesan Cheese

20 g, shaved

Chicken stock cube(s)

2 cube(s)

Chilli flakes

1 teaspoons, level

Bay leaf, dry

2 leaf/leaves


  1. Put the beans, chicken, stock cubes, chilli flakes and bay leaves in a large deep pan. Add enough water to cover all the ingredients (about 1 litre) and bring to the boil.
  2. Reduce to a simmer and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves, then lightly crush the beans with a potato masher.
  3. Add the spinach and allow to wilt, then take the pan off the heat. Swirl through the pesto and season to taste.
  4. Divide the soup between bowls and serve topped with the Parmesan shavings.


You could use other types of tinned beans in this recipe – butter beans or haricot beans also work well.