SUPER QUICK PESTO CHICKEN STEW
3 cups chicken broth
2 cups shredded cooked chicken (leftover, deli, whatever -- even canned would probably work)
1 (14 ounce) can Great Northern or Cannellini beans, rinsed and drained
2 big handfuls fresh baby spinach
1/4 cup prepared pesto (I use Classico)
Stir first four ingredients together in a medium saucepan. Cook over medium-high heat until simmering. Reduce heat to medium, stir in the pesto, and simmer for a few additional minutes.
Serve warm, with crusty bread and topped with Parmesan cheese if desired.