Le Ricette

Soup with Ditalini and White Beans


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Le ricette
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PREPARATION TIME
33 min
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DIFFICULTY
Medium
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TYPE
Main course


Ingredients for 4 people


1 1/2 cup Barilla Ditalini
3 tablespoons Extra Virgin Olive Oil
1 cup Onion Chopped
1 cup Carrot Chopped
1/2 cup Celery Chopped
2 cloves Garlic Minced
32 fl ounces Chicken Broth
19 ounces Cannellini Beans Canned Drained Rinsed
4 Large Plum Tomatoes Chopped
1/4 cup Fresh Italian Parsley Chopped Divided
1 tablespoon Fresh Oregano Chopped
1/2 teaspoon Black Pepper Freshly Ground
1/4 teaspoon Salt
1 cup Parmigiano Reggiano Cheese Divided Freshly Grated


Ingredients


cannellini (white kidney) beans
carrot
celery
chicken broth
Parmigiano Reggiano Cheese
parsley
tomato
white onion

Preparation 15 minutes preparation + 18 minutes cooking

1
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.

2
Add broth and beans heat to simmer. Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt.

3
Boil 10 to 12 minutes or until pasta is tender, stirring occasionally.

4
Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese.


Products (1)



Try Barilla Classic Blue Box's Ditalini. This tiny tube-shaped pasta is great for Minestrone soup or for making any other soup a finer eating experience!

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