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Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 ribs celery with leafy tops, chopped
- 1 small cubanelle or green bell pepper, chopped
- 1 red finger chili pepper, halved, seeded and thinly sliced
- 2 large cloves garlic, chopped
- Salt and pepper
- 6 cups chicken stock
- 1 15-ounce can diced tomatoes
- 1 piece Parmigiano-Reggiano rind (optional)
- 1/4 to 1/3 pound (a couple of handfuls) fresh green beans or haricots verts (skinny green beans), trimmed and cut into thirds on an angle
- 1/4 to 1/3 pound (depends on how noodle-y you like your soup) dry egg pasta, such as tagliatelle, broken into irregular pieces
- 1 small rotisserie chicken, meat pulled into bite-size pieces, skin and bones discarded
- A fat handful fresh basil, torn
Yield
Serves: 6
Preparation
In a soup pot, heat oil, two turns of the pan, over medium-high. Add the onion, celery, peppers and garlic; season with salt and pepper. Cook, stirring occasionally, until softened, 7-8 minutes.
Stir in the stock, tomatoes and the parmesan rind, if using. Bring to a boil. Add the green beans and pasta; cook at a low rolling boil until the noodles are al dente and the beans are crisp-tender, about 5 minutes.
Remove from the heat, add the chicken and stir until warmed through, about 3 minutes. Discard the Parmesan rind and stir in the basil. (For a brothier soup, add a couple of cups of water with the chicken stock.)