Cooked Chicken | Celery Carrot | Parsnip Onion | Butter Olive Oil | Ditalini Pasta Vegetable Stock Chicken Stock Diced Tomatoes Red Kidney Beans Cannelli Beans | Sugar Salt And Pepper Herbs
Cook ditalini pasta according to package. Drain and set aside.
In a dutch oven, saute celery, carrots, parsnips, and onions in butter and oil for about 10 minutes or until soft, stirring frequently. Add herbs and garlic at the end (optional).
Add chicken, vegetable and chicken stock, tomatoes, beans and sugar. Bring to a boil then reduce heat and simmer for at least 10 minutes.