5-6 oz. dry Ditalini Pasta, cooked, drained, cooled
garnish Romano Cheese
garnish Olive Oil
Recipe Preparation
Warm the olive oil over medium heat in a large Dutch oven or soup pot.
Add the chopped onion, carrot, and celery.
Cook, stirring often, until the vegetables have softened and the onions are turning translucent (about 6-10 minutes).
Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add the tomato paste and cook the tomatoes with the vegetables (5 minutes).
Add the stock, crushed tomatoes, water, bay leaves, oregano and peperoncino.
Adjust heat to medium-high and bring the mixture to a simmer.
Simmer gently for 10 minutes, stirring occasionally.
Add the beans and continue cooking for about 20 minutes on a low simmer.
Turn off the heat, remove the bay leaves and discard.
Stir in the parsley, basil, salt and pepper to taste.
Place about ½ c. of the cooked pasta into a warmed soup bowl.
Ladle the hot soup over the pasta.
Garnish the top with grated Romano cheese and a drizzle of olive oil.
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