1-First Step: Prepare all ingredients by mincing garlic, grating ginger if used, dicing onion, slicing carrots, and chopping celery. This mise en place ensures a smooth cooking process.

2-Second Step: In a large pot, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter over medium heat. Add the diced onion, finely chopped shallot, 4 diced celery stalks, and 1 large diced yellow bell pepper, sautéing until the onions are translucent.

3-Third Step: Add the 4 minced garlic cloves and cook for another 2 minutes until fragrant.

4-Fourth Step: Pour in 8 cups of low-sodium chicken broth, 1 pound of diced carrots, 1 optional parmesan rind, and 1½ teaspoons of kosher salt. Bring the mixture to a boil, then simmer uncovered for 20-25 minutes until the vegetables are tender.

5-Fifth Step: After removing the parmesan rind if used, set aside 2 cups of diced vegetables, and puree the remaining broth and vegetables until smooth.

6-Sixth Step: Add ⅓ cup of uncooked pastina pasta, bring the soup to a boil again, and simmer to cook the pasta according to package instructions,about 9 minutes for Acini di pepe.

7-Final Step: Stir in 2½ to 3 cups of shredded rotisserie or leftover chicken and the reserved vegetables. Cover and let it rest for 20 minutes to allow flavors to meld and pasta to absorb the broth. Serve with grated Parmesan cheese and garnish with finely chopped fresh rosemary and/or thyme leaves.