Chicken Primavera Soup
MAKES ABOUT 4 QUARTS
3 tablespoons unsalted butter
2 carrots, peeled and diced
1 large leek, sliced
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (14.25-ounce) can petite diced tomatoes
2 boneless skinless chicken breasts, cut into ½-inch pieces
1 cup pearl onions, peeled
¼ cup chopped fresh basil
1 lemon, zested and juiced
2½ teaspoons kosher salt
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
2 cups penne pasta
2 medium zucchini, diced
1 cup peas
Garnish: fresh basil leaves
1. In a large Dutch oven, heat butter over medium-high heat. Add carrots and leek; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, tomatoes, chicken, onions, basil, lemon zest and juice, salt,…
