1. 1. Saute the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. You’ll notice the onions becoming translucent and the carrots slightly tender.

2. 2. Infuse with garlic: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic; it should smell sweet and aromatic, not acrid.

3. 3. Build the base: Pour in the chicken or vegetable broth, then add the rinsed and drained cannellini beans, and the undrained diced tomatoes. Stir everything together well, scraping up any browned bits from the bottom of the pot.

4. 4. Add herbs and bring to a simmer: Stir in the dried thyme and dried rosemary. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10 minutes. This allows the flavors to meld and the vegetables to become fully tender. The soup should be bubbling gently.

5. 5. Incorporate protein and pasta: Uncover the pot and add the cooked shredded chicken breast and the small pasta. Increase the heat slightly to maintain a gentle simmer. Cook for another 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom.

6. 6. Season and serve: Taste the soup and season generously with salt and black pepper as needed. The flavors should be well-balanced and savory. Ladle the hot soup into bowls. For an extra touch, garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.