Barilla® Ditali Vegetable Soup

Barilla pasta makes vegetable soup savory and satisfying!

Made with

Barilla Ditali

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  • Prep
  • Cook
  • Skill
    Beginner


  • 730
    Calories
  • 99.0g
    Carbohydrate
  • 37.0g
    Protein
  • 21.0g
    Fat

Ingredients

Ingredients for 4 people      

  • ½ BOX Barilla® Ditali
  • 1 JAR tomato and basil sauce
  • 4 TABLESPOONS (60 mL) Extra Virgin Olive Oil
  • ½ CUP (170 g) Onion Chopped
  • 1 CUP (340 g) Celery Chopped
  • 1 CUP (340 g) Carrot Chopped
  • 1 CLOVE Garlic
  • 2 CUPS (680 g) Cabbage Sliced Thin
  • 1 CUP (340 g) Zucchini Chopped
  • 1 CUP (340 g) Fresh Peas Black Pepper
  • Salt Freshly Ground
  • 64 FL. OUNCES (2 L) Vegetable Stock
  • 1 Bay Leaf
  • 2 CUPS (680 g) Broccoli Florets
  • 15 OUNCES (425 g) Cannellini Beans Canned Drained
  • 1 TABLESPOON (15 mL) Fresh Parsley Chopped
  • 1 TABLESPOON (15 mL) Fresh Basil Chopped
  • ¾ CUP (255 g) Parmigiano Reggiano Cheese Grated
  • 1 Bay Leaf

Instructions

  • BRING vegetable broth to a boil



  • HEAT olive oil in a large skillet over medium heat
  • Add celery, carrots, and garlic; saute for 4-5 minutes or until vegetables are slightly tender
  • Add to vegetable broth

  • ADD beans, cabbage, zucchini, sauce, onion, broccoli, peas, and bay leaf to broth
  • Cover and cook 30-35 minutes
  • ADD Ditalini 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 before eating

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