Average: 0 (0 votes)
Active time
20 minutes
Total time
1 hour
8 Servings

¼ cup extra-virgin olive oil

1 small onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

2 cloves garlic, finely chopped

1 teaspoon dried thyme

1 28-ounce can plum tomatoes

2 (15-ounce) cans cannellini beans, drained and rinsed

4 cups chicken stock

1 tablespoon tomato paste

1 Parmigiano-Reggiano cheese rind

Salt and pepper to taste

1 cup whole wheat ditalini (small tube-shaped pasta)

Freshly-grated Parmigiano-Reggiano cheese

  1. Heat the olive oil in a large soup kettle over medium heat. Add the onion, carrot, celery, garlic, and thyme, and cook, stirring several times, for 10 minutes, until the vegetables soften. Put the tomatoes with their juice in a food processor and chop coarsely.
  2. Add the tomatoes to the sautéed vegetables along with the drained beans, chicken stock, tomato paste, and cheese rind. Season with salt and pepper. Simmer for 20 to 30 minutes, stirring occasionally.
  3. Remove the rind, cut it into tiny cubes, and return it to the soup. Add the pasta and cook for about 5 minutes more, or until the pasta is cooked. Ladle the soup into bowls and garnish with grated cheese.

Recipe adapted from The Seasons of Parmigiano-Reggiano (Consorzio del Formaggio Parmigiano-Reggiano), by Nancy Radke.

Nancy Radke


Calories: 240
Total Fat: 9g
Saturated Fat: 1.5g
Sodium: 160mg
Carbohydrate: 32g
Fiber: 6g
Total Sugar: 5g (Added Sugar: 0g)
Protein: 10g

Yield: 8 Servings

How'd it Taste?

Jim Scofield
Nutrition per serving? Tastes good. Thanks, Jim
Thanks, Jim! We're glad you liked the recipe, and we've updated it now to include nutrition information.

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