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Piccolini® Mini Farfalle in Tomato Soup
Piccolini® Mini Farfalle in Zuppa di Pomodoro

Ease of preparation:  

Prep Time: 8 minutes

Cook time: 20 minutes

Servings: 7-9

Regions: 

Wine pairing: Red



Ingredients

1 boxPiccolini® Mini Farfalle
3 tablespoonsextra virgin olive oil
2 clovesgarlic, chopped
2 cans (28 ounces each)canned tomatoes
1 smallyellow onion, sliced
to tastesalt
½ cupParmigiano cheese, grated
1 tablespoonflat-leaf parsley, chopped (optional)


HEAT oil in a medium sauce pan over medium-high heat. Add onions and sauté for 2 minutes until translucent.
ADD the garlic and sauté for another 2 minutes until softened. Stir in the tomatoes and, using the back of a wooden spoon break the tomato into small pieces.
ADD 5 cups of water to the mixture. Bring soup to a boil. Remove half of the soup to a blender and blend on high for 2 minutes or until well pureed. Return to the pot and to a boil.
ADD Piccolini® Mini Farfalle and cook until according to package directions. Ladle soup into bowls and garnish with the grated Parmigiano and chopped parsley if desired.




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