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Barilla® Ditalini Soup with White Beans

Barilla® Ditalini Soup with White Beans

  • 400
  • 53.0g
  • 18.0g
  • 0.0g
  • Prep
  • Cook

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Ingredients for 6 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

Made with



  1. 1
    HEAT olive oil in large stockpot over medium-high heat
  2. 2
    Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally

  3. 3
    ADD broth and beans; heat to simmerADD broth and beans; heat to simmer
  4. 4
    STIR in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt
  5. 5
    BOIL 10 to 12 minutes or until pasta is tender, stirring occasionally

  6. 6
    Stir in remaining parsley and 1/2 cup cheese
  7. 7
    Serve with remaining cheese

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