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Chick Pea and Ditalini Soup (Zuppa di Ceci con Ditalini)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 30 minutes

Servings: 7-9

Regions: 

Wine pairing: Red

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Ingredients

2 tablespoonsextra virgin olive oil
2 clovesgarlic, minced
1/4 teaspoondried rosemary leaves, crushed
1/2 teaspoondried sage leaves, crushed
1/8 teaspooncrushed red pepper flakes (optional)
1 jarBARILLA Marinara Sauce
1 can (49 ounces/6cups)chicken broth
1 cup uncookedBARILLA Ditalini
1 can (15 ounces)chick peas, rinsed and drained
1/4 teaspoonsalt
1/8 teaspoonfreshly ground black pepper


HEAT garlic, rosemary, sage and crushed red pepper in olive oil in large pot over medium heat for 2 minutes, stirring frequently.
ADD Marinara Sauce and chicken broth. Simmer covered for 15 minutes then bring to a boil.
ADD Ditalini; cook 10-12 minutes or until tender, stirring frequently.
STIR in chick peas and seasoning until thoroughly heated



Sprinkle with freshly grated Parmesan cheese. Substitute chopped fresh rosemary for dried. Substitute 2 chopped fresh sage leaves for dried.


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