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Barilla® Slow Cooker Ditali Soup

with Braised Pork, Rosemary & Chianti Wine

  • Prep
  • Cook
  • Skill


Ingredients for 4 people       

  • ½ box Barilla® Ditali
  • 2 18-oz cans (510 mL) Italian style tomatoes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2 slivers lemon zest
  • 2 cups (500 mL) beef broth
  • 1/3 cup (84 mL) Chianti wine
  • 1½ pounds (681 g) pork shoulder fat trimmed medium diced
  • Salt and black pepper to taste
  • 2 tablesoons (30 mL) parsley chopped

  • 4 tablespoons (60 mL) extra virgin olive oil
  • ½ cup (170 g) Parmigiano-Reggiano cheese shredded


  1. 1
    In a slow cooker, combine all the ingredients except for the pasta and parsley
  2. 2
    Set to low and cook for 8 hours
  3. 3
    Once the soup is cooked, remove the rosemary, garlic and lemon zest
  4. 4
    Meanwhile bring a large pot of water to a boil
  5. 5
    Cook pasta according to package directions, drain and add to the soup
  6. 6
    Garnish with fresh parsley
  7. 7
    (Optional)Drizzle with olive oil and top with cheese before serving

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