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 chicken pieces to a clean cutting board to cool.
Add spinach and beans to the pot and bring to a gentle boil.
Cook for 5 minutes to blend the flavors.
Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces.
Stir the chicken and pesto into the pot.
Garnish with croutons, if desired.
you could freeze pesto for up to six months in containers meant for freezing.
Be sure to label the container and allow for a half-inch headspace for any expansion of contents.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
