3 tablespoons extra virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
48 ounces low-sodium chicken or vegetable broth
19 ounces canned cannellini beans, drained and rinsed
4 large plum tomatoes, diced
1 ½ cups ditalini (or other small pasta shape), preferably whole grain
¼ cup chopped Italian ﬂat leaf parsley, divided
1 tablespoon chopped fresh oregano
Salt and pepper to taste
1 cup freshly grated Parmigiano-Reggiano cheese, divided
- Heat oil in a large stockpot over medium-high heat. Add onion, carrot, celery and garlic. Sauté 3 to 4 minutes or until tender, stirring occasionally.
- Add broth and beans. Bring to a simmer. Stir in tomatoes, ditalini, 2 tablespoons chopped parsley, oregano, salt and pepper. Boil for 10 minutes, stirring occasionally. Stir in remaining parsley and ½ cup of cheese.
- Serve with remaining cheese on the table, for people to add as they please.
Recipe and photo courtesy of Barilla.
Saturated Fat: 3.5g