For the Roasted Chicken & rub under the skin:

1. Combine the chopped parsley, basil, olive oil, salt, pepper, dried oregano, and few gratings of fresh nutmeg together in a small bowl and mix.
2. Gently lift the chicken skin and stuff the mixture under the skin.

Butter Rub for the Chicken:

1. In a small bowl combine the softened butter, salt, pepper, dried oregano and a few gratings of fresh nutmeg and rub all over the chicken.
2. Place the chicken in a heavy sauce pot; preferably cast iron and add a cup of water to the bottom of the pot.
3. Roast the chicken at 400 degrees for approximately 1 ½ to 1 ¾ hours or until the juices run clear and the skin is a beautiful golden color.

For the Roasted Veggies & Soup:

1. Preheat Oven 400 degrees:
2. Combine all of the ingredients for the marinade; add the veggies and toss until the veggies are coated. Place the veggies on a baking sheet.
3. Bake 25 - 30 minutes until a slight char is achieved.
4. When chicken is cooked remove from the pot for carving; leaving the broth at the bottom. This is the base for the soup.
5. Pinch the garlic from its skin and place with the roasted veggies in the broth at the bottom of the pot and add 3 cups of water to the pot.
6. Add ½ tsp. each of salt, pepper and dried oregano and a little fresh grated nutmeg to the soup.
7. Carve the chicken; reserving 2 cups of shredded chicken for the soup.
8. Add the shredded chicken and the cannellini beans and gently simmer the soup for 25 – 30 minutes.
9. Prepare the noodles as directed and drain.
10. Prepare each soup bowl with a handful of noodles topped by the chicken soup.
11. Garnish with chopped fresh basil and parsley a drizzle of olive oil, a gentle squeeze of fresh lemon juice and fresh grated parmesan or Romano cheese and fresh ground black pepper.
12. Enjoy the soup with fresh crostini.