Step 1

In large Dutch oven saute chicken in 1 tablespoon each of butter and olive oil until lightly browned. Salt and pepper the meat as its sauteing.

Step 2

Remove the chicken and set it aside in a glass dish.

Step 3

In same pan add the 2 tablespoons of olive oil and saute the onions and garlic until translucent being careful not to burn the garlic.

Step 4

Add the tomatoes with jalapenos, the broth, the 3 bay leaves and bundle of herbs. Bring to a boil and then turn down the heat to a simmer.

Step 5

Add the chicken and continue to simmer for 40 minutes or until the chicken is tender.

Step 6

Meanwhile cook the pasta until just below al dente. It will finish cooking in the soup.

Step 7

When the chicken is tender add the beans and pasta and continue to simmer for another 10 minutes.

Step 8

Before serving remove the bay leaves and the bundle of herbs.

Step 9

Garnish with grated Parmesan or pecorino cheese.