Chicken Florentine Soup

Ingredients

• 6 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 0.5 cup ditalini pasta tube-shaped uncooked (very short macaroni)
• 3 cups less-sodium chicken broth fat-free
• 2 tablespoons commercial pesto 
• 1.3 pounds chicken thighs boneless skinless chopped
• 1 cup water 

Equipment

• bowl
• frying pan
• ladle
• slotted spoon
• dutch oven

Directions

1. Cook pasta according to package directions, omitting salt and fat. Set aside.
2. While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked.
3. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts.
4. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.