cat lover
09-30-2006, 03:37 PM
3 tbsp extra virgin olive oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, minced
1 32 oz canchicken broth
1 19 oz cancannellini beans, rinsed, drained
4 large plum tomatoes, chopped (about 4 cups)
1 1/2 cups Ditalini
1/4 cup chopped parsley, divided
1 tbsp chopped fresh oregano
1/2 tsp freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese, divided
Heat oil in large stockpot over medium high heat. Add onion, carrot, celery and garlic; saute 3 to 4 minutes or till tender, stirring occasionally. Add broth and beans and heat to simmer. Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, and pepper. Boil 10 to 12 minutes or till pasta is tender, stirring occasionally. Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese. 4 servings
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, minced
1 32 oz canchicken broth
1 19 oz cancannellini beans, rinsed, drained
4 large plum tomatoes, chopped (about 4 cups)
1 1/2 cups Ditalini
1/4 cup chopped parsley, divided
1 tbsp chopped fresh oregano
1/2 tsp freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese, divided
Heat oil in large stockpot over medium high heat. Add onion, carrot, celery and garlic; saute 3 to 4 minutes or till tender, stirring occasionally. Add broth and beans and heat to simmer. Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, and pepper. Boil 10 to 12 minutes or till pasta is tender, stirring occasionally. Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese. 4 servings