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rtebalt
Ingredients
1/2 cup BARILLA Ditalini
1 jar BARILLA Marinara (may substitute with any other Barilla Sauce flavor)
1 tablespoon extra virgin olive oil
1 cup carrots, sliced
1 cup celery, sliced
3 cups water
2 cans (19 ounces each) cannelini beans, drained
1 carton (32 ounces) chicken broth
1 bay leaf
to taste salt
to taste freshly ground black pepper
to taste Parmigiano cheese, gratedHEAT olive oil in a stock pot. Add celery and carrots, cook for 1 minute.
ADD beans, sauce, chicken broth, water, and bay leaf. Season with salt and pepper.
SIMMER for 20 minutes.
STIR in pasta. Simmer 8 minutes, stirring occasionally. Remove from heat and allow soup to rest 10 minutes. Garnish with grated Parmigiano cheese
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