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Vegetable Soup
Zuppa di Verdure

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 45 minutes

Servings: 7-9

Regions: 

Wine pairing: Red



Ingredients

1 cupBARILLA Ditalini
1 jarBARILLA Garden Vegetable Sauce
3 quarts vegetable broth
1/4 cup extra virgin olive oil
1 cupleek, white part only, diced
2/3 cup (1 stalk) celery, diced
1-1/3 cups (3-4 carrots)carrots, diced
1 can (19 ounces) cannellini beans, drained
3 cups cabbagecabbage, cored and sliced thin
1-1/2 cups 2 small) zucchini, diced
2 cups (1 large) onion, diced
1bay leaf
to tastesalt
to tastefreshly ground black pepper


BRING vegetable broth to a boil.
HEAT oil in a large skillet over medium heat. Add leeks, celery and carrots; sauté for 4-5 minutes or until vegetables are slightly tender. Add to vegetable broth.
ADD beans, cabbage, zucchini, sauce, onion and bay leaf to broth. Cover and cook 30-35 minutes.
ADD pasta and cook 3 minutes less than the lowest recommended cook time.
SEASON with salt and pepper to taste.




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