Ronzoni Southern Italian Pasta Fagioli
Take the chill out of winter with this hearty classic “pasta and bean” soup you can serve as a meal!
Prep Time: 20 minutes
Start to Finish: 30 minutes
1 tablespoon olive oil
1/2 cup EACH finely chopped carrot, celery and onion
2 cloves garlic, minced
4 cups water
4 beef bouillon cubes
1 can (14-1/2-oz.) diced tomatoes in juice, undrained
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 cup (4 oz.) RONZONI Ditalini, uncooked
1 can (19 oz.) red kidney beans, undrained
In large saucepan over medium heat, heat oil; add carrot, celery, onion and garlic. Cook, stirring occasionally, 10 minutes or until vegetables are tender. Stir in water, bouillon, tomatoes with juice, basil and pepper; heat to boiling. Stir in pasta; reduce heat to medium-high. Cook 10 minutes, stirring frequently to prevent sticking, or until pasta is tender. Stir in beans. Drizzle each serving with olive oil and sprinkle with grated Parmesan cheese, if desired. 6 to 8 servings.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)