2 cans (19 oz/540 ml each) white beans, rinsed and drained
1/2 tsp ground turmeric
1/2 cup (50 g) cavatelli or other short pasta
1 cup (170 g) leftover cooked chicken, shredded
Basil leaves, for serving
In a large pot over medium-high heat, brown the garlic in 2 tbsp (30 ml) of the oil. Add the onions and cook for 3 minutes. Add the bell peppers and cook for 5 minutes, stirring often. Add the tomatoes. Bring to a boil. Simmer over medium heat for 15 minutes or until the tomatoes burst. With a potato masher, coarsely crush the tomatoes. Add the broth and white beans. Simmer for 15 minutes. Season with salt and pepper. You can freeze the soup at this point, if desired.
Meanwhile, in a bowl, combine the turmeric with the remaining oil.
In a pot of salted boiling water, cook the pasta until al dente. Drain. Add to the bowl of turmeric oil. Mix well.
Divide the soup among eight bowls. Add the pasta and chicken. Garnish with basil leaves.