Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- Dash of red pepper flakes
- 1 1/2 cups chopped whole tomatoes, with juices
- 3 cups low sodium chicken stock, or vegetable stock
- 1 can northern white beans, drained and rinsed
- 1 cup tiny pasta shells (ditalini)
- 2 tablespoons fresh chopped parsley
- Freshly grated Parmesan and black pepper for garnish
Directions
In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper
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By mariaeleana
Long Island, Fo...
on December 09, 2011
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Delicious!! just like my cousin Gina's recipe!!
By tom.basye_7431820
Canyon, TX
on October 08, 2011
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DELICIOUS!! The whole family loved this recipe, and my husband raved about it. I followed the recipe exactly, but I added cooked/seasoned hamburger meat and additional vegetable stock. I also added a small can (6 oz of V8 juice due to the addition of the meat - this kept the consistency more like soup instead of stew. We will DEFINITELY be having this again!!
By russellcar54_71...
Mingo Junction, OH
on May 11, 2010
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This is an example of simple ingredients done well type of cooking.The level of flavor in this soup is extrordinary.
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