Barilla® Ditalini Vegetable Soup

  • 268
  • 5g
    Total Fat
  • 46g
    Total Carbohydrate
  • 13g
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Ingredients for 8 people

  • ½ Box Barilla® Ditalini
  • 1 Jar Barilla® Tomato & Basil sauce
  • 4 Tablespoons Extra Virgin Olive Oil
  • ½ Cup Onion Chopped
  • 1 Cup Celery Chopped
  • 1 Cup Carrot Chopped
  • 1 Clove Garlic
  • 2 Cups Cabbage Sliced Thin
  • 1 Cup Zucchini Chopped
  • 1 Cup Fresh Peas
  • Black Pepper Salt Freshly Ground
  • 64 Ounces Vegetable Stock
  • 1 Bay Leaf
  • 2 Cups Broccoli Florets
  • 15 Ounces Cannellini Beans Canned Drained
  • 1 Tablespoon Fresh Parsley Chopped
  • 1 Tablespoon Fresh Basil Chopped
  • ¾ Cup Parmigiano Reggiano Cheese Grated


  1. 1
    Bring vegetable broth to a boil.

  2. 2
    Heat olive oil in a large skillet over medium heat.
  3. 3
    Add celery, carrots, and garlic; saute for 4-5 minutes or until vegetables are slightly tender.
  4. 4

    Add to vegetable broth Add beans, cabbage, zucchini, sauce, onion, broccoli, peas, and bay leaf to broth. Cover and cook 30-35 minutes.

  5. 5
    Add Ditalini and cook 3 minutes less than the lowest recommended cooking time.
  6. 6
    Season with salt and pepper to taste and add parsley and basil.
  7. 7
    Let sit for 30 minutes, add Parmigiano Reggiano Cheese before eating.

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