CANNELLINI BEANS AND PASTA RECIPES

Name: Ditalini Soup Recipe with Cannellini White Beans | Barilla
Yield: 6
Cuisine: Italian
Ingredients: 1 1/2 cupu00A0Barilla® Ditalini; 3 tablespoons extra virgin olive oil; 1 cup onion, chopped; 1 cup carrot, chopped; 1/2 cup celery, chopped; 2 cloves garlic, minced; 32 ounces chicken broth; 19 ounces can Cannellini beans, drained and rinsed; 4 large plum tomatoes, chopped; 1/4 cup fresh Italian parsley, chopped and divided; 1 tablespoon fresh oregano chopped; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon salt; 1 cup Parmigiano-Reggiano cheese, divided and freshly grated

DITALINI SOUP RECIPE WITH CANNELLINI WHITE BEANS | BARILLA

Ditalini Soup Recipe with Cannellini White Beans | Barilla image

This ditalini soup is packed with white beans & tasty broth. Warm up to this authentic Italian pasta soup recipe tonight!

Provided by Barilla

Prep Time 00:15

Cook Time 00:18

Yield 6

Number Of Ingredients 14

Ingredients

1 1/2 cup Barilla® Ditalini
3 tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
32 ounces chicken broth
19 ounces can Cannellini beans, drained and rinsed
4 large plum tomatoes, chopped
1/4 cup fresh Italian parsley, chopped and divided
1 tablespoon fresh oregano chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 cup Parmigiano-Reggiano cheese, divided and freshly grated

Steps:

Heat olive oil in large stockpot over medium-high heat.
Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
Add broth and beans; heat to simmer.
Stir in tomatoes, pasta, 2 tablespoons parsley, oregano, pepper and salt.
Boil 10 to 12 minutes or until ditalini is tender, stirring occasionally.
Stir in remaining parsley and ½ cup cheese.
Serve with remaining cheese.

PASTA AND BEANS: PASTA E FAGIOLI RECIPE | RACHAEL RAY ...

Pasta and Beans: Pasta e Fagioli Recipe | Rachael Ray ... image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 BIG servings

Number Of Ingredients 17

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

Steps:

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Nutrition Facts : Calories 365 calorie, FatContent 10 grams, SaturatedFatContent 2 grams, CholesterolContent 13 milligrams, SodiumContent 1101 milligrams, CarbohydrateContent 50 grams, FiberContent 9 grams, ProteinContent 18 grams, SugarContent 8 grams

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