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extra-virgin olive oil carrots celery red onion garlic chicken broth cannellini beans salt Italian parsley oregano ditalini Parmesan cheese baguette
Viewed: 55 - Published at: 9 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and chopped
- 2 celery ribs, peeled and chopped
- 1 small red onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 6 cups chicken broth (plus extra for re-wetting leftovers)
- 2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
- salt and pepper, to taste
- 1/4 cup Italian parsley, chopped
- 1 teaspoon dried oregano
- 3 -4 tomatoes, chopped (I used canned whole tomatoes)
- 2 cups ditalini (or any other small pasta like macaroni or shells)
- 2/3 cup parmesan cheese, grated (plus extra for finishing)
- 4 -6 pieces baguette, split, toasted and buttered
Method
- Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
- Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
- Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
- Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
- Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
- Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.
