- 2 tablespoons olive oil, plus some for drizzling
- 2 carrots, peeled and chopped into half-inch dice
- 2 ribs celery, chopped
- 2 medium leeks, trimmed and chopped
- 1 small onion, chopped
- 1 bulb fennel, trimmed and chopped
- 2 large cloves garlic, grated or finely chopped
- Salt and pepper
- 1 can diced plum tomatoes (15 ounces)
- 8 cups chicken stock
- 1 rind from a Parmigiano Reggiano cheese round
- 1-1 1/2 pounds poached chicken breast, diced
- 1/3 pound green beans, halved lengthwise then sliced into thirds on bias
- 1 pound pici (fat spaghetti) or bucatini, broken in half
- Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender.
- Heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve.