- ¼ cup olive oil
- 1 onion, chopped
- 1 leek, white only, split vertically and sliced
- ¼ cup minced Italian parsley
- 4 ounces smoked chicken or turkey breast, diced
- 1 celery stalk, trimmed of leaves and chopped
- 2 carrots, peeled and chopped
- 1 bunch (about 4 leaves) white Swiss chard, cut into strips
- ½ small Savoy cabbage, or ½ small green cabbage, shredded
- 1 large potato, peeled and cubed
- 2 medium zucchini, vertically quartered and cut into slices
- 1 16-ounce can Italian-style plum tomatoes, drained, seeded, and chopped
- 1 cup canned cannellini or other white beans, plus 1/3 cup bean liquid
- ¼ pound fresh or frozen and thawed green beans, cut into 1-inch pieces
- 4-5 cups Basic Chicken Broth
- 1/3 cup orzo, pastina, or other small pasta
- Salt and freshly ground pepper
- ¼ cup Pesto
- Freshly grated Parmesan cheese
- Heat the oil in a large saucepan over medium-low heat. Add the onion, leek, and parsley and sauté until the onions are wilted, about 10 minutes.
- Add half of the chicken, then the celery and carrots. Cook over medium heat for about 5 minutes, stirring occasionally.
- Add the Swiss chard and cabbage. Cook, stirring, until the Swiss chard and cabbage lose volume, about 5 minutes. Add the potato, zucchini, tomatoes, cannellini beans and liquid, green beans, and broth. Simmer over low heat, partially covered, for 30 to 35 minutes.
- Meanwhile, cook the orzo about 8 to 10 minutes, or just until tender, then drain. (If holding the pasta aside, toss with a little oil to keep it from sticking together.) Five minutes before the soup is finished, stir the orzo and remaining chicken into the soup.
- Season with salt and pepper to taste. This is a thick soup, but it can be thinned with additional broth if desired.
- Ladle the soup into individual bowls. Top with a dollop of Pesto. Serve with grated cheese on the side.