Chicken, borlotti bean and vegetable soup with pistou

1 - 5
PersonalPoints™ per serving
Total Time
43 min
15 min
20 min
Borlotti beans, also called cranberry beans, are white with beautiful flecks of magenta. If you can’t find them in a canned option, use canned pinto beans instead. Pistou is a French version of Italian pesto but without the pine nuts or Parmesan. Here, we used parsley and mint instead of the usual basil which pairs nicely with the spring vegetables and lemon. It makes for a lovely garnish and its bright flavor perks up the piping hot soup. To round out the meal, serve it with a salad made of peppery arugula or mixed spring greens tossed with a lemon vinaigrette.


Fresh parsley

½ cup(s), coarsely chopped

Fresh mint leaves

½ cup(s), coarsely chopped

Garlic clove(s)

2 medium clove(s), minced


2 Tbsp

Olive oil

2 tsp

Fresh lemon(s) with peel

½ medium, grated zest

Table salt

1 tsp

Uncooked leek(s)

1 small, cleaned and sliced, white and light green parts on

Reduced-sodium chicken broth

6 cup(s)

Uncooked boneless skinless chicken breast(s)

10 oz, 2 (5-ounce) breasts

Broccoli florets

1½ cup(s), small

Frozen green peas

1 cup(s), petite

Canned pinto beans

15½ oz, (1 can), or borlotti, rinsed and drained

Uncooked asparagus

½ pound(s), spears, trimmed and cut into 1-inch pieces

Uncooked sugar snap peas

¼ pound(s), trimmed and cut in half lengthwise

Black pepper

¼ tsp


  1. To make pistou, combine parsley, mint, 1 garlic clove, water, oil, and lemon zest in food processor and process until smooth. Add salt to taste. Transfer to small bowl, cover, and refrigerate.
  2. To make soup, spray large saucepan with nonstick spray and set over medium heat. Add leek and remaining garlic clove and cook, stirring often, until softened, about 5 minutes.
  3. Add broth and chicken and bring to simmer. Cook, covered, until chicken is cooked through, about 10 minutes. Transfer chicken to plate.
  4. Add broccoli, green peas, beans, asparagus, and sugar snap peas to saucepan and cook, uncovered, until vegetables are crisp-tender, about 3 minutes. Cut chicken into thin slices and add to soup. Stir in pepper.
  5. Ladle soup evenly into 4 bowls and top with pistou.
  6. Per serving (2 1/2 cups soup and 1 1/2 teaspoons pistou)