Ingredients
2tbspolive oil
1large yellow onion,diced small
3ribs celery,diced small
3medium carrots,diced small
2small zucchini,diced
½tspsalt,plus more to taste
black pepper,to taste
1cannellini beans,drained and rinsed, or 1½ cups cooked white beans
1canwhole san marzano tomatoes,with juices
6cupschicken stock,or water
½cupsmall pasta
2handfuls green beans,trimmed and cut into 1-inch lengths
3cupschicken,cooked, shredded
1cuppesto,homemade or store bought
Preparation
In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and ½ teaspoon of 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.
Ladle the soup into bowls and garnish with a few spoonfuls of pesto.
