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Soup with Ditalini and White Beans

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Short Video

PREPARATION TIME
33 min

DIFFICULTY
Medium

TYPE
Main course

Tags

Medium, Soup shapes, Classic Blue Box, Main course, Recipes for Time-Pressed Families, 15 minutes, 45 minutes, Cannellini (white kidney) beans , Carrot , Celery, Chicken broth, Parmigiano Reggiano Cheese , Parsley , Tomato , White onion , Autumn

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

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Ingredients

Preparation 15 minutes preparation + 18 minutes cooking

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.

Products (1)

Ditalini

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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