Photo of Chicken, borlotti bean & vegetable soup with pistou by WW

Chicken, borlotti bean & vegetable soup with pistou

Points® value
Total Time
50 min
30 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.


Cooking spray

4 spray(s)

Fresh parsley

½ cup(s), coarsely chopped

Fresh mint leaves

½ cup(s), coarsely chopped


2 clove(s), minced, divided


2 Tbsp

Olive oil

2 tsp

Lemon zest

½ Tbsp, finely grated

Table salt

1 tsp

Uncooked leeks

1 small, thinly sliced, white and light green parts only

Reduced sodium chicken broth

6 cup(s)

Uncooked boneless skinless chicken breast

10 oz, 2 (5-oz) breasts

Broccoli florets

1½ cup(s), small pieces

Frozen green peas

1 cup(s), petite variety

Canned pinto beans

15½ oz, or borlotti beans, rinsed and drained


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

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. Serving size: 2 1/2 cups soup and 1 1/2 teaspoons pistou