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
- 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.
- 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.
- 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.
Total Fat: 9g
Saturated Fat: 1.5g
Total Sugar: 5g (Added Sugar: 0g)