- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Cups carrot, chopped
- 1 Cup celery, chopped
- 6 Cups chicken stock or broth
- 2 Cups dried medium shell pasta
- 6 Tablespoons basil pesto
- Parmigiano-Reggiano cheese, shredded (optional)
In a large pot over medium-high heat, add the olive oil. Put in the onions and garlic and cook until the onions are soft and translucent, about 5 to 6 minutes.
Add the carrots and celery and cook for 1 minute. Pour in the chicken stock and bring it to a boil. Add the pasta.
When the pot returns to a boil, lower the heat and simmer for 8 to 10 minutes, or until the pasta is cooked through. Stir occasionally so the pasta doesn’t stick together and skim off any foamy starch that appears on the surface.
Turn off the heat and stir in the basil leaves. Serve in bowls garnished with a tablespoon of pesto.