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

Soup with Ditalini and White Beans (Zuppa di Cannellini e 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 1-1/2 cups BARILLA Ditalini

beans, black, cheese, chicken, cup, cups, extra, fresh, garlic, large, minutes, oil, olive oil, onion, pasta, pepper, salt, soup, tomatoes, white, chopped, ditalini, heat, parsley, freshly, teaspoon, oregano, divided, stirring, occasionally, stir, tender, serve, remaining, ounces, cannellini, olive, carrot, celery, tablespoon, broth, simmer, virgin, bread, crusty, drizzle, desired, zuppa, boil, tablespoons

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    Default Soup with Ditalini and White Beans (Zuppa di Cannellini e 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
    1-1/2 cups BARILLA Ditalini
    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.

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