16 Min-estrone

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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 6 to 8 servings
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Kosher salt

2 quarts low-sodium chicken stock 

2 tablespoons olive oil 

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces 

Freshly ground black pepper 

8 ounces ditalini pasta

2 stalks celery, finely diced

1 yellow bell pepper, finely diced

1 onion, finely diced

1 carrot, finely diced

1 zucchini, diced

1 teaspoon red pepper flakes 

One 28-ounce can diced tomatoes, with the juice 

One 15-ounce can white beans, drained and rinsed 

One 15-ounce can kidney beans, drained and rinsed 

1 teaspoon dried basil 

1 teaspoon dried oregano 

Chopped fresh parsley, for serving

Jarred pesto, for serving

Grated Parmesan, for serving 


  1. Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
  2. Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
  3. Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
  4. Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
  5. Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.