1 medium onion, diced
2 small carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
4 cups chicken stock
1 T olive oil
1 T butter
28 oz tomato sauce
1 tsp dried Basil
½ tsp dried oregano
½ tsp dried thyme
1 T fresh parsley
1 - 2 cans cannellini beans (Drained)
2 cups ditalini pasta
Fresh parsley minced for garnish
2 oz grated Parmesan for garnish
Salt and pepper TT
1. On medium high heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. 1 T olive oil, 1 T butter
2. Add your diced onion, celery and carrots, season with salt and pepper and sauté until softened. 1 medium onion, diced, 2 small carrots, diced, 2 celery ribs, diced, Salt and pepper TT
3. Add your garlic and cook one more minute. 3 cloves garlic, minced
4. Add in 4 cups of chicken stock, 28 ounces of tomato sauce and your herbs. 4 cups chicken stock, 28 oz tomato sauce, 1 tsp dried Basil, ½ tsp dried oregano, ½ tsp dried thyme, 1 T fresh parsley
5. Simmer 10 minutes then add cannellini beans. 1 - 2 cans cannellini beans (Drained)
6. Add pasta and cook until pasta is Al Dente. 2 cups ditalini pasta
7. Shut off the heat And adjust your seasoning with salt and pepper. Salt and pepper TT
8. Add 3 cups of ice cubes. This will stop the cooking process on the pasta and also thin out your soup to a more desirable consistency. (do not worry it will not make your soup cold - Just the right to enjoy right away)
9. Garnish with more fresh minced parsley and fresh grated Parmesan. Fresh parsley minced for garnish, 2 oz grated Parmesan for garnish
10. Enjoy!
1 medium onion, diced
2 small carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
4 cups chicken stock
1 T olive oil
1 T butter
28 oz tomato sauce
1 tsp dried Basil
½ tsp dried oregano
½ tsp dried thyme
1 T fresh parsley
1 - 2 cans cannellini beans (Drained)
2 cups ditalini pasta
Fresh parsley minced for garnish
2 oz grated Parmesan for garnish
Salt and pepper TT
1. On medium high heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. 1 T olive oil, 1 T butter
2. Add your diced onion, celery and carrots, season with salt and pepper and sauté until softened. 1 medium onion, diced, 2 small carrots, diced, 2 celery ribs, diced, Salt and pepper TT
3. Add your garlic and cook one more minute. 3 cloves garlic, minced
4. Add in 4 cups of chicken stock, 28 ounces of tomato sauce and your herbs. 4 cups chicken stock, 28 oz tomato sauce, 1 tsp dried Basil, ½ tsp dried oregano, ½ tsp dried thyme, 1 T fresh parsley
5. Simmer 10 minutes then add cannellini beans. 1 - 2 cans cannellini beans (Drained)
6. Add pasta and cook until pasta is Al Dente. 2 cups ditalini pasta
7. Shut off the heat And adjust your seasoning with salt and pepper. Salt and pepper TT
8. Add 3 cups of ice cubes. This will stop the cooking process on the pasta and also thin out your soup to a more desirable consistency. (do not worry it will not make your soup cold - Just the right to enjoy right away)
9. Garnish with more fresh minced parsley and fresh grated Parmesan. Fresh parsley minced for garnish, 2 oz grated Parmesan for garnish
10. Enjoy!