1quartvegetable brothchicken broth can be substituted
28ouncesdiced tomatoeswith the juices
1cupdry ditalini pasta
15.5ouncescanned canellini beansdrained
In a large pot, heat olive oil over medium heat for 1-2 minutes. Add in garlic, carrots, onion, celery, zucchini, sage, oregano, parsley, salt and pepper and heat until onions are translucent and aromatic, about 5 minutes.
Add vegetable broth, diced tomatoes, water, and ditalini. Turn heat to medium high to bring to a boil and cook until pasta is cooked through, about 10 minutes.
Turn heat to low. Add canellini beans and shredded chicken and let simmer another 5 minutes. Serve warm and enjoy!
Leftovers are great! Keep in mind the pasta will continue to soak up the liquid so you may need to add broth when reheating.