Herbsoptional: Italian herb blend, garlic (fresh or powder), and/or a bay leaf or two
*Optional: Add in other vegetables along with carrots and parsnips
Optional: Parmesan or Italian cheese to top
Cook ditalini pasta according to package. Drain and set aside.
In a dutch oven, saute celery, carrots, parsnips, and onions in butter and oil over medium-high heat for about 10 minutes or until soft, stirring frequently. Add herbs and garlic at the end (optional).
Add cooked chicken, vegetable and chicken stock, tomatoes, beans and sugar. Bring to a boil then reduce heat and simmer for at least 10 minutes. Add salt and pepper to taste.
Stir in cooked pasta and serve hot with a side of toasted garlic bread. Top each bowl with cheese right before serving (optional).