| 1-1/2 cups | BARILLA Ditalini |
| 3 tablespoon | extra virgin olive oil |
| 1 cup | chopped onion |
| 1 cup | chopped carrot |
| 1/2 cup | chopped celery |
| 2 cloves | garlic, minced |
| 1 can (32 ounces) | chicken broth |
| 1 can (19 ounces) | cannellini beans, rinsed, drained |
| 4 large (about 4 cups) | plum tomatoes, chopped |
| 1/4 cup | chopped parsley, divided |
| 1 tablespoon | chopped fresh oregano |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | salt |
| 1 cup | freshly 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.