Don’t you hate it when your head is stuffy and your throat hurts and all you want to do is order ramen from Korean Frying but realized you had ramen the night before so now you have absolutely no dinner plans and go digging through cabinets and Google to make something magical come together?
That happened a few nights ago. I had bought a box of ditalini pasta because the idea of soup sounded good a few grocery trips ago. I had half a box left (no idea what I used the half in??) so I went searching for a recipe and found a pretty easy looking soup that I had most of the ingredients for.
There’s some of the ingredients. Not pictured are some spices, garlic, and the celery I was supposed to put in it but found out I didn’t actually have.
Pretty easy peasy. Dice up your onion and carrots, garlic, and imaginary celery. Saute it in your big purple pot (because EVERYONE should have a big purple pot). Add in broth and beans.
Add your tomatoes, parsley, oregano, salt/pepper….all that good stuff.
Dump in pasta and cook about 10-12 minutes until pasta is tender. Then dish it up and top with some parmesan cheese!
Super yummy and just what I wanted.
Here’s the full list of ingredients…
- 1 1/2 cups Barilla Ditalini, dry
- 3 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 2 cloves
- 48 fluid oz chicken broth
- 19 oz cannellini beans, canned, drained, rinsed
- 4 large plum tomatoes, diced (or 1 can diced tomatoes)
- 1/4 cup fresh parsley, chopped and divided
- 1 tablespoon fresh oregano, chopped
- black pepper to taste
- salt to taste
- 1 cup Parmigiano-Reggiano cheese, freshly grated and divided