Iftar Recipe: Chicken Pesto Soup

Ingredients
1 pound of skinless and boneless chicken breasts (sliced into one inch pieces)
Extra virgin olive oil
Pepper (1/4 teaspoon)
Minced up garlic (1 1/2 teaspoon)
Sea salt (1/2 a teaspoon)
Dried oregano (1/2 a teaspoon)
Spinach pesto (1/2 a cup)
Diced up tomatoes (1 can)
Rinsed and drained cannellini beans (1 can)
Diced up and roasted bell peppers (1/3 a cup)
Chicken broth (2 liters)
Chicken seasoning (1 1/2 teaspoons)

Preparation

To begin you must take a stockpot and prepare it. You place it upon the stove and set the stove temperature to medium heat.

Next you warm some olive oil in the pot, add garlic, the sliced chicken breasts, and the seasoning. Then you let it sauté for around 8 minutes, and once the chicken breasts become light brown you add the bell peppers.

Once you have the bell peppers in on the mixture you must carefully add the chicken broth to it. Also add the cannellini beans, the diced tomatoes and the spinach pesto.

Stir it up for a bit as you add flavour using sea salt, pepper and oregano. Let the mixture simmer for around 20 minutes in medium heat, stir a bit more and then serve.

You can also add basil or parmesan cheese as garnish if you wish, it adds a special something to the recipe.

This is enough for around 4 servings