• 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
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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.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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