Chicken Minestrone With Pesto

Ingredients

• 1 (28 ounce) can diced tomatoes with juice, undrained

• 4 cups chicken broth
• 1 lb boneless skinless chicken thighs, cut in 1-in . chunks
• 1 medium baking potato, peeled and diced
• 1/2 cup chopped onion
• 1/2 cup carrot
• 1/2 cup celery
• 1/4 teaspoon pepper

• 1 (16 ounce) can white kidney beans, rinsed (cannellini)
• 1 medium zucchini, diced
• 1 cup frozen cut green beans, thawed
• 3 cups refrigerated prepared basil pesto

Directions

1. 1

   Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.

2. 2

   Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

3. 3

   Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.

4. 4

   Spoon into bowls; top servings with pesto.