- This topic has 1 reply, 1 voice, and was last updated December 21, 2008 at 11:57 am by .
- December 21, 2008 at 11:57 am #268037
1/2 box BARILLA Ditalini
1 jar BARILLA Tomato & Basil Sauce
2 tablespoons extra virgin olive oil
1/2 cup onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic
2 cups cabbage, thinly sliced
1 cup zucchini, chopped
1 cup green peas
1/4 teaspoon freshly ground black pepper
to taste salt
2 quarts chicken stock
2 cups broccoli florets
1 can (15 ounces) cannellini beans, drained
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
3/4 cup parmigiano cheese, grated
SAUTE celery, carrots and onion with olive oil for five minutes over medium heat.
Add chopped garlic, sauté two minutes.
STIR in cabbage, zucchini, and green peas. Season with salt and pepper and cook for five minutes.
ADD sauce and stock; bring to boil. Season with salt and pepper.
ADD pasta, broccoli, beans and cook for nine minutes. Allow soup to rest for 10 minutes, then stir in fresh herbs and cheese before serving
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