Ingredients 6 Number of Servings
½ box Barilla® Ditali pasta
35 oz tomato & basil sauce
4 tbsp. extra virgin olive oil
½ cup onion, chopped
1 cup celery, chopped
1 carrot, chopped
1 clove garlic
2 cups cabbage, sliced thin
1 zucchini, chopped
1 cup fresh peas
black pepper salt, freshly ground
64 oz vegetable stock
1 bay leaf
2 cups broccoli florets
15 oz canned cannellini beans, drained
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
¾ cup parmigiano reggiano cheese, grated
Bring vegetable broth to a boil.
Heat olive oil in a large skillet over medium heat.
Add celery, carrots, onion, and garlic; sauté for 4-5 minutes or until vegetables are slightly tender.
Add to vegetable broth. Add beans, cabbage, zucchini, sauce, broccoli, peas, and bay leaf to broth.
Cover and cook 30-35 minutes. Add Barilla Ditali pasta and cook 3 minutes less than the lowest recommended cooking time.
Season with salt and pepper to taste and add parsley and basil.
Let sit for 30 minutes, add Parmigiano Reggiano Cheese and fresh herbs before eating.