Italian Pasta and Bean Soup with Parmesan Cheese
An cannellini bean and ditalini pasta soup with a tomato and chicken broth base.
Ingredients
- 1 cup dried cannellini beans, rinsed
- 2 tbsp. extra virgin olive oil
- 1 box Pomi strained tomatoes
- ½ tsp. red pepper flakes
- 1 tsp. sugar
- ½ tsp. kosher salt
- 2 tbsp. fresh oregano
- 1½ cups dried ditalini pasta
- 4½ cup chicken stock
- 1 cup each diced carrots, celery, onion
- 1 tsp. fresh thyme
- ½ cup grated Parmesan cheese
Instructions
- Begin by making the beans: Place the beans in a three quart saucepan along with a few inches of water. Boil for ten minutes. Turn the heat down to low, cover the beans and simmer for them for about 90 minutes or until they're tender. Drain them and set aside.
- While the beans cook, heat one tablespoon of oil in a Dutch oven on low heat and cook the garlic for a minute. Add the tomatoes, red pepper flakes, sugar, a half teaspoon of the salt, a half cup of the chicken stock and a tablespoon of the oregano. Simmer uncovered for thirty minutes. Set Aside.
- Cook the ditalini until it's al dente. Drain and set aside.
- In a second Dutch oven, heat the rest of the oil and cook the onions, celery, and carrots for ten minutes on low heat, until they're tender. Add the rest of the chicken stock, the rest of the oregano and the thyme, a half cup of the tomato sauce, the cooked ditalini and a cup of the cooked beans. You can add more beans and tomato sauce if you like. Simmer for ten minutes. Top each bowl with some of the Parmesan.
Nutrition
Calories: 350kcal
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