Red Winter Minestrone with Winter Greens Pesto

Ingredients

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• 4 tablespoons olive oil, divided
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• ½ pound skinless, boneless chicken breast, cut into bite-sized pieces
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• 1 cup chopped onion
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• 2 cloves garlic, minced
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• ½ cup sliced carrot
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• ½ cup chopped celery
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• 5 cups chicken stock
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• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
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• 1 (15.5 ounce) can cannellini beans, drained and rinsed
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• 1 (15.5 ounce) can kidney beans, drained and rinsed
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• 1 (6 ounce) can tomato paste
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• 1 small zucchini, quartered lengthwise and cut into 1/2 inch slices
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• ½ cup frozen cut green beans
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• 1 teaspoon Italian seasoning
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• ½ cup ditalini pasta
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• salt and freshly ground black pepper to taste
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• ⅓ cup grated Parmesan cheese, or more to taste (Optional)
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• 2 teaspoons chopped fresh parsley
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Instructions

1. 1
   Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.
2. 2
   Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.
3. 3
   Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.
4. 4
   Stir in chicken and ditalini pasta, and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.