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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52081"><p>Soup with Ditalini and White Beans (Zuppa di Cannellini e Ditalini) </p><p> </p><p> </p><p> </p><p>Servings: 1-3 </p><p> </p><p>Ingredients: </p><p> </p><p>3 tbsp.extra virgin olive oil </p><p>1 cup chopped onion </p><p>1 cup chopped carrot </p><p>1/2 cup chopped celery </p><p>2 cloves garlic, minced </p><p>1 (32 oz.) canchicken broth </p><p>1 (19 oz.) cancannellini beans, rinsed, drained </p><p>4 largeplum tomatoes, chopped (about 4 cups) </p><p>1-1/2 cupsBARILLA Ditalini </p><p>1/4 cup chopped parsley, divided </p><p>1 tbsp.chopped fresh oregano </p><p>1/2 tsp.freshly ground black pepper </p><p>1/4 tsp.salt </p><p>1 cup freshly grated Parmigiano Reggiano cheese, divided </p><p> </p><p>HEAT oil in large stockpot over medium-high heat. Add onion, carrot, celery and garlic; saut 3 to 4 minutes or until tender, stirring occasionally. </p><p>ADD broth and beans; heat to simmer. </p><p>STIR in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt. </p><p>BOIL 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in remaining parsley and cup cheese. Serve with remaining cheese. </p><p> </p><p>Tip: Serve with crusty bread and drizzle with olive oil, if desired.</p></blockquote><p></p>
[QUOTE="moreluck, post: 52081"] Soup with Ditalini and White Beans (Zuppa di Cannellini e Ditalini) Servings: 1-3 Ingredients: 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 largeplum tomatoes, chopped (about 4 cups) 1-1/2 cupsBARILLA Ditalini 1/4 cup chopped parsley, divided 1 tbsp.chopped fresh oregano 1/2 tsp.freshly ground black pepper 1/4 tsp.salt 1 cup freshly grated Parmigiano Reggiano cheese, divided HEAT oil in large stockpot over medium-high heat. Add onion, carrot, celery and garlic; saut 3 to 4 minutes or until tender, stirring occasionally. ADD broth and beans; heat to simmer. STIR in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt. BOIL 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in remaining parsley and cup cheese. Serve with remaining cheese. Tip: Serve with crusty bread and drizzle with olive oil, if desired. [/QUOTE]
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