2 celery sticks finely chopped. Cut off the top part with leaves and add it to the soup.
1 small carrot, finely chopped
1 small can tomato sauce, or crushed tomatoes
1 can Progresso Cannolini beans or Northern beans or Navy beans
1 can chicken broth or bullion cubes
2 basil leaves
1 pound (uncooked) ditalini
Grated Parmigiano or Romano cheese
salt & pepper
loaf of crusty Italian bread
Instructions
Put the water on to boil for the pasta. When the water comes to a boil, add the noodles and cook them while you're making the soup.
In another soup pot, pour in about three tablespoons of extra-virgin olive oil, enough to coat the bottom of the pan. Add the onion, carrots, chopped celery, celery leafs, and cook until onions turn translucent and the celery begins to soften, about 10 minutes.
Add the tomato sauce or crushed tomatoes. Rinse the beans and add them to the soup. Cook for another 10-15 minutes. Add 2 cups of homemade chicken broth. If you don't have homemade broth, add one can of broth. Salt and pepper to taste, and simmer for 5-10 minutes.
Drain and rinse the noodles and add them to the soup. Remove the big pieces of celery before serving. Serve with grated cheese and crusty Italian bread.
When you re-heat, if the noodles have absorbed most of the liquid, add more broth.
Originally Submitted
7/3/2011
0 Out of 5 from
0 reviews
You can add this Pasta e Fagioli recipe to your own private DesktopCookbook.
