Heat 2 teaspoons oil in a large saucepan over medium-high heat.
Add white wine, carrot, bell pepper and chicken; cook until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more.
Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the just the chicken pieces to a mixing bowl. What I should have done, had I of read the original recipe properly, was cook the chicken breast whole and then diced it. Silly me.
Add spinach to the pan and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
In a bowl mix together the chicken and pesto.
Stir the chicken and pesto into the pan. Season with salt and pepper. Heat until hot.
This fragrant soup is fantastic – one of my favorite soups to date. Warming, nicely spiced and with the smooth bite of parmesan from the pesto it is a soup I absolutely have to make again and next time cannellini beans. I literally had soup for the next five days.
My afternoon was perfect. Hot soup and Food & Drink by my side.