Ingredients
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- one 15-ounce can of cannellini beans (or any white bean you like)
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- one box of ditalini pasta (or any small pasta shape)
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- and four cups of chicken broth
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- good drizzle of olive oil
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- salt and pepper are essential
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- plus a pinch of red pepper flakes if you want to add a little kick.
Instructions
1. Prepare the Chicken: Season the cubed or shredded chicken generously with salt and pepper.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken and sear on all sides until golden brown. Remove the chicken from the pot and set aside.
3. Sauté Aromatics: Add 1 tablespoon of olive oil to the same pot. Add the chopped onion, carrots, and celery and cook for 5-7 minutes until they begin to soften (translucent). Add the minced garlic and sauté for another minute until fragrant. If desired, add a pinch of red pepper flakes at this stage.
4. Build the Flavor Base:
5. Add Liquids: Pour in the chicken broth and add the diced tomatoes. Bring to a simmer. Add the seared chicken back to the pot. Stir well.
6. Simmer: Cover the pot and let it simmer gently for about 15 minutes to allow the flavors to mix.
7. Incorporate Beans: Add the rinsed cannellini beans to the pot and stir carefully. Simmer for another 10-15 minutes to allow the bean flavors to infuse the soup.
8. Add Pasta: Add the ditalini pasta (or other small pasta) directly into the simmering soup. Ensure the broth covers all the pasta, adding more if needed. Cook according to package directions until al dente (usually 8-10 minutes).
9. Combine All Elements: Stir the entire soup gently to combine all ingredients. Let it simmer for another 5 minutes.
10. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking. Consider a squeeze of fresh lemon juice and a bit of zest for brightness.
11. Serve: Garnish with fresh parsley, grated parmesan cheese, and a drizzle of olive oil or additional red pepper flakes if desired. Serve with crusty bread and a side salad.
Notes
1. The recipe mentions a preference for cubed chicken but states that shredded chicken is also an option. The chicken can be cooked first and then shredded or shredded after cooking.
2. The recipe stresses not to overcook the pasta.
3. The vegetables need to be translucent and not brown.
4. The seasoning is important, don’t be shy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes