3 Qt. Chicken Stock
2 skinless, boneless chicken breasts
4 carrots, peeled
2 zucchini
1/2 lb. green beans
2 yellow onions
2 T. olive oil
1/2 small head of cabbage, shredded
1/4 lb. white mushroom, sliced
3 cloves garlic, minced
2 tomatoes, peeled and diced (I used a can of tomatoes as I did not have fresh)
1/4 c. fresh basil, finely chopped
Piece of Parmesan Cheese Rind (Every time I finish with a block of parmesan, I put the rind in a ziplock bag in my freezer)
1/4 c. dry orzo
1 can (15 oz.) cannelloni beans, rinsed and drained
1/2 c. basil pesto
In a large stock pot, bring 6 c. of the stock to a simmer. Add the chicken breasts and simmer until tender and no pink remains, 6-10 minutes. Remove from the heat and let the chicken cool in the liquid. Transfer the chicken to a cutting board and cut into 1 inch cubes. Set aside. Strain and reserve the stock.
Cut the carrots, zucchini, and green beans into 1 inch pieces and chop the onions. In the empty stock pot over medium heat, warm the oil. Add the onions and saute, stirring occasionally, until slightly softened, about 2 minutes.
Add the carrots, zucchini, and green beans. Saute for 3 minutes until softened.
Add the cabbage and continue to saute another 2 minutes.
Add the mushrooms next and saute another 2 minutes. Add garlic, cook for 1 minute.
Add the tomatoes, the reserved stock, the other 6 c. of stock, the basil and parmesan rind. Raise the heat and bring to a boil. Lower the heat to medium and simmer for 30-45 minutes.
Add the orzo and the beans, and cook until the orzo is al dente, 8-10 minutes. Add the chicken and heat through. Remove the cheese rind and discard. Season to taste with salt and pepper.
Ladle the soup into bowls and swirl with a dollop of pesto right before serving.