Chicken Minestrone with Basil Pesto
Soup and Stew
2 tablespoons olive oil
1 large yellow onion, diced small
3 ribs celery, diced small
3 medium carrots, diced small
2 small zucchini, diced small
1/2 teaspoon salt, plus more to taste
Black pepper, to taste
1 can cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans
1 can whole San Marzano tomatoes, with juices
6 cups chicken stock or water
1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe
2 handfuls green beans, trimmed and cut into 1-inch lengths
3 cups cooked, shredded chicken
1 cup pesto, homemade or store-bought
In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces.
Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer. Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers.
Ladle the soup into bowls and garnish with a few spoonfuls of pesto.