INGREDIENTS
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4 cups good-quality chicken stock
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3 handfuls (about 3 cups) fresh spinach
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2 cups shredded cooked chicken
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2 (14 ounce) cans Great Northern or cannelloni beans, rinsed and drained
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1/3 cup pesto (I recommend using my homemade pesto recipe)
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(optional topping: grated Parmesan cheese)