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Vegetable Soup (Zuppa di Verdure)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: 

Wine pairing: Red



Ingredients

3 quartsvegetable broth
1/4 cupextra virgin olive oil
1 cupleek, white part only, diced
2/3 cup (1 stalk)celery, diced
1-1/3 cups (3-4 carrots)1-1/3 cups (3-4 carrots) carrots, diced
1 can (19 ounces)cannellini beans, drained
3 cupscabbage, cored and sliced thin
1-1/2 cups 2 small)zucchini, diced
1 jarBARILLA Garden Vegetable Sauce
2 cups (1 large)onion, diced
1bay leaf
1 cupBARILLA Ditalini
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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