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

[rtebalt]

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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