Barilla Ditalini & White Bean Soup
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
Ditalini pasta tubes are combined with fresh tomatoes, herbs, veggies and white beans to create a warming and nutritious soup.
  • 1½ c Barilla Ditalini, dry
  • 3 Tbs extra virgin olive oil
  • 1 c onion, diced
  • 1 c carrot, diced
  • 1 c celery, diced
  • 2 large cloves garlic, crushed
  • 48 oz low sodium chicken broth
  • 19 oz cannellini beans, drained and rinsed (about 1½ cans)
  • 4 large Roma plum tomatoes, diced
  • ¼ c fresh Italian parsley, chopped and divided
  • 1 Tbs fresh oregano, chopped
  • fresh ground black pepper and sea salt to taste
  • 1 c Parmigiano-Reggiano cheese, freshly grated and divided
  1. Heat oil in large pot over medium-high heat.
  2. Add onion, carrot, celery and garlic.
  3. Saute 3 - 4 minutes until tender, stirring occasionally.
  4. Add chicken broth and beans. Return to simmer.
  5. Stir in tomatoes, Ditalini, 2 TBS of the parsley, oregano, salt and pepper.
  6. Bring to a boil and boil 10 minutes, stirring occasionally.
  7. Remove from heat, stir in remaining parsley and ½ cup of cheese.
  8. Serve with remaining cheese sprinkled on top of individual bowls.

~Add 4 cups fresh spincah along with the cheese and cook 1 minute more to wilt.
~Substitute ½ the white beans for leftover cooked chicken for a meatier dish.
~Crusty bread is great to soak up the broth!

Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at