Barilla® Ditalini Vegetable Soup
Barilla® Ditalini Vegetable Soup
50 minutes total / Calories 268
Made with Barilla Ditalini pasta
Ingredients
Serves 8
| ½ | Box Barilla® Ditalini |
| 1 | Jar Barilla® 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 |
| Freshly Ground | Black Pepper Salt |
| 64 | Ounces Vegetable Stock |
| 1 | Bay Leaf |
| 2 | Cups Broccoli Florets |
| 15 | Ounces Canned Cannellini Beans, Drained |
| 1 | Tbsp Fresh Parsley, Chopped |
| 1 | Tbsp Fresh Basil, Chopped |
| ¾ | Cup Parmigiano Reggiano Cheese, Grated |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring vegetable broth to a boil.
Step 2
Heat olive oil in a large skillet over medium heat.
Step 3
Add celery, carrots, onion, and garlic; saute for 4-5 minutes or until vegetables are slightly tender.
Step 4
Add to vegetable broth Add beans, cabbage, zucchini, sauce, broccoli, peas, and bay leaf to broth. Cover and cook 30-35 minutes.
Step 5
Add Ditalini and cook 3 minutes less than the lowest recommended cooking time.
Step 6
Season with salt and pepper to taste and add parsley and basil.
Step 7
Let sit for 30 minutes, add Parmigiano Reggiano Cheese before eating.