Prep time 15 minutes

Cook time 30 minutes


1 large boneless, skinless chicken breast (8 to 12 oz.)

Salt and ground black pepper

1/4 cup plus 1 Tbsp. olive oil, divided

1 cup diced carrots

1 cup cut green beans

1/2 cup diced onion

1 tsp. fresh thyme leaves

1 jar (32 oz.) College Inn® Culinary Stock® Artisan Chicken

1 can (14.5 oz.) Contadina® Diced Tomatoes, drained

1 can (15 oz.) white or navy beans, drained but not rinsed

1 cup diced zucchini

1/4 cup small soup pasta, such as acini de pepe, orzo or ditalini

2 cups packed fresh basil leaves

1 clove garlic 

1/4 cup grated Parmesan cheese


  1. Season chicken with salt and pepper. Heat 1 Tbsp. oil in a large saucepan or Dutch oven over medium heat. Add chicken and sear about 5 minutes on one side until browned. Flip chicken and push to one side of the pan.

  2. Add carrots, green beans, onions and thyme; cook about 5 minutes, stirring frequently, until onions are softened.  Add stock, tomatoes, white beans, zucchini and pasta.  Bring to a simmer over high heat; reduce heat to medium and simmer 15 minutes or until pasta is done and internal temperature of chicken reaches 165°F.

  3. While soup is simmering, make the pistou.  Pulse basil, garlic and remaining 1/4 cup oil and in a food processor until smooth.  Add Parmesan and season to taste with salt and pepper. 

  4. Remove chicken from soup; cut into bite-sized pieces and return to pan.  To serve, ladle soup into individual bowls and dollop with a spoonful of pistou.

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