Soup with Ditalini and White Beans

Zuppa di Ditalini e Fagioli Cannellini

About This Recipe

Hot, hearty and pasta-packed, a soup like no other!

PREP TIME: 15 minutes

COOK TIME: 18 minutes

SERVES: 4-6

BARILLA PASTA:
Ditalini Ditalini

Ingredients

1 1/2 CUP Barilla Ditalini
3 TABLESPOONS Extra Virgin Olive Oil
1 CUP Onion, Chopped
1 CUP Carrot, Chopped
1/2 CUP Celery, Chopped
2 CLOVES Garlic, Minced
32 FL. OUNCES Chicken Broth
19 OUNCES Cannellini Beans, Canned, Drained, Rinsed
4 Large Plum Tomatoes, Chopped
1/4 CUP Fresh Italian Parsley, Chopped, Divided
1 TABLESPOON Fresh Oregano, Chopped
1/2 TEASPOON Black Pepper, Freshly Ground
1/4 TEASPOON Salt
1 CUP Parmigiano Reggiano Cheese, Divided, Freshly Grated

Cooking Instructions

    HEAT oil in large stockpot over medium-high heat. Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
    ADD broth and beans; heat to simmer.
    STIR in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt.
    BOIL 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese.

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