Vegetable Soup with Ditalini
Featuring more vegetables than you can shake a stick at, this recipe for Vegetable Soup with Ditalini is definitely one of the best vegetable soup recipes out there. Sub in whole grain noodles to make this one of the healthiest family favorite pasta recipes.
Notes
This recipe comes courtesy of Barilla.
Serves4 to 6
Preparation Time20 min
Cooking Time30 min
Ingredients
- 1/2 box Barilla Ditalini pasta
- 1 jar Barilla Basilico - Tomato & Basil Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 garlic clove
- 2 cups cabbage, sliced thin
- 1 cup zucchini, chopped
- 1 cup fresh peas
- 1/4 teaspoon black pepper, freshly ground
- Salt, to taste
- 64 ounces chicken stock
- 2 cups broccoli florets
- 1 can (15 ounces) cannellini beans, drained
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 3/4 cup Parmigiano Reggiano cheese, grated
Instructions
- Sauté celery, carrots, onion and garlic with olive oil for 5 minutes over medium heat. Add chopped garlic, sauté 2 minutes.
- Stir in cabbage, zucchini, and green peas. Season with salt and pepper and cook for 5 minutes.
- Add sauce and stock; bring to boil. Season with salt and pepper.
- Add Ditalini, broccoli, beans and cook for 9 minutes. Allow soup to rest for 10 minutes, then stir in fresh herbs and cheese before serving.
Read NextButternut Squash Barley Soup
