Traditional soup in our house,full of flavor and quite the satisfying meal!!
prep time30 Min
cook time30 Min
ditalini pasta (ronzoni or barilla is better!)
tomatoes, canned and chopped, with liquid,italian is preferred
beans,one white,one red,16 ounce(dry can be substituted but must be soaked the night before)
romano cheese, grated(for garnish)
red pepper flakes(optional)
fresh herbs,one sprig of each,rosemary,thyme,basil wrapped in cheese cloth.
How To Make
Begin by sauteing the onion and garlic in the oil until translucent,add the carrot and celery,continue to cook until just tender. Add the chicken broth and the crushed tomato,fresh basil,rosemary and thyme packet,bring to a boil.
Add the two cans of beans and lower to simmer for 20 minutes. In the mean time cook the pasta according to the directions but do not over cook,you want it el dente,a little bite to it.
Drain and reserve.
When the soup is just about done,remove the herb cachet,then remove about two cups of the soup and puree the two cups,put it back then add the pasta,parsley and 1/2 of the grated cheese,stir it well. Serve with more grated cheese and a sprinkle of red pepper flake on top if preferred,enjoy!!
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