Ingredients
Chicken, cut up (1 about 3 ounces), chopped onion (1large), chopped ribs (2celery), garlic crushed through press (2cloves), olive oil (3tbsp), carrots, peeled and chopped (2med.), chicken broth (4c), white cannellini beans, drained (2cans about 15 ounces), tomatoes with their juices (1can about 16 ounces), salt and freshly ground pepper, grated parmesan cheese (1/4c), chopped parsley (1/2c), ditali or other small tubular pasta (1c about 3 ounces), crushed hot red pepper (1/4tsp), dried marjoram (1tsp), dried rosemary (1tsp).

Method of preparation:-
Take a large saucepan, place it over low heat. Add chicken broth in the pan, partly cover the pan and keep the broth to simmer for about 45 minutes. Take out the chicken from pan and keep it to cool. Then remove the bones from chicken and throw them. Keep the broth aside and skim off grease. Place the saucepan over medium heat, heat olive oil in it and then cook onion, celery and carrots in it by stirring regularly for about 5 minutes until the mixture gets soft. Add garlic in it and again cook it for 1 minute more. Now add beans, marjoram, tomatoes with juices, rosemary, reserved chicken broth, hot pepper and 3 cups of water in it. Keep this mixture to boil. Turn down the heat to medium-low and add pasta in it, cover it partly and then keep it to simmer for about 12 to 15 minutes until the pasta gets soft. Mix parsley and cheese in it and then mix salt and pepper in it according to taste.