Minestrone with Chicken

I love the wonderful, spicy flavor of minestrone. Traditionally it is not made with chicken, and it is not necessary so you may omit it for a vegetarian meal. However, by adding some chicken, it becomes a hearty meal and the chicken has a delicate flavor that does not overpower the soup.

In a large saucepan over medium heat, bring 6 cups of the stock to a simmer. Add the chicken breasts and simmer until just tender and no trace of pink remains. Be careful not to boil the chicken or it will become tough. Remove from the heat and set aside. Transfer the chicken to a cutting board and cut into 1 inch cubes, and strain and reserve the stock.

Chop the carrots, zucchini, and green beans into small pieces, and finely chop the onions. Or save time by chopping the vegetables in a food processor.

Heat the olive oil in a large pot over medium heat. Add the onions and sauté, stirring occasionally until tender and translucent. Add the carrots, zucchini, and green beans, and sauté them until they are slightly softened tender. Add the minced garlic and sauté for one minute. Drain the tomatoes and add with the reserved stock, plus the remaining 6 cups of stock, dried spices and the Parmesan rind to the pot. Bring to a boil, then reduce the heat to medium and cook until the vegetables are tender, about 15 minutes. Add the pasta, fresh basil and cannellini beans and cook until pasta is al dente. Stir in the chicken and simmer until heated through. Remove and discard the Parmesan rind. Season to taste with salt and pepper.

Pour soup into bowls and top with pesto. Serve immediately.

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