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Soup with Ditalini and White Beans (Zuppa di Cannellini e Ditalini)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 18 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

3 tablespoonextra virgin olive oil
1 cupchopped onion
1 cupchopped carrot
1/2 cupchopped celery
2 clovesgarlic, minced
1 can (32 ounces)chicken broth
1 can (19 ounces)cannellini beans, rinsed, drained
4 large (about 4 cups)plum tomatoes, chopped
1-1/2 cupsBARILLA Ditalini
1/4 cupchopped parsley, divided
1 tablespoonchopped fresh oregano
1/2 teaspoonfreshly ground black pepper
1/4 teaspoonsalt
1 cupfreshly grated Parmigiano Reggiano cheese, divided


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



Serve with crusty bread and drizzle with olive oil, if desired.


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