• 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

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.)

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