Chicken, borlotti bean & vegetable soup with pistou | Recipes | WW USA

Ingredients

• 4 spray(s) Cooking spray
• 1/2 cup(s) Fresh parsley, coarsely chopped
• 1/2 cup(s) Fresh mint leaves, coarsely chopped
• 2 clove(s) Garlic, minced, divided
• 2 Tbsp Water
• 2 tsp Olive oil
• 1/2 Tbsp Lemon zest, finely grated
• 1 tsp Table salt
• 1 small Uncooked leeks, thinly sliced, white and light green parts only
• 6 cup(s) Reduced sodium chicken broth
• 10 oz Uncooked skinless boneless chicken breast, 2 (5-oz) breasts
• 1 1/2 cup(s) Broccoli florets, small pieces
• 1 cup(s) Frozen green peas, petite variety
• 15 1/2 oz Canned pinto beans, or borlotti beans, rinsed and drained
• 1/2 pound(s) Asparagus, spears, trimmed and cut into 1-inch pieces
• 1/4 pound(s) Sugar snap peas, trimmed and cut in half lengthwise
• 1/4 tsp Black pepper