Ditalini pasta tubes are combined with fresh tomatoes, herbs, veggies and white beans to create a warming and nutritious soup.
Ingredients
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
Instructions
Heat oil in large pot over medium-high heat.
Add onion, carrot, celery and garlic.
Saute 3 - 4 minutes until tender, stirring occasionally.
Add chicken broth and beans. Return to simmer.
Stir in tomatoes, Ditalini, 2 TBS of the parsley, oregano, salt and pepper.
Bring to a boil and boil 10 minutes, stirring occasionally.
Remove from heat, stir in remaining parsley and ½ cup of cheese.
Serve with remaining cheese sprinkled on top of individual bowls.
Notes
Options: ~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 https://ahensnest.com/2012/10/world-pasta-day-ditalini-white-bean-soup.html