Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.
Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
Serve topped with olive oil and Parmesan cheese.
ater to a boil. Cook ditalini pasta in the boiling water, stirring
Cook ditalini pasta in medium pot of boiling
igh heat; stir in the ditalini, and return to a boil
n the ditalini and return to a boil. Cook the pasta uncovered
olling boil. Stir in the ditalini pasta, and return to a boil
f ditalini. Cook till tender, about 8 minutes. Drain and add pasta
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
ater, add ditalini and cook until soft.
Drain pasta, put into
Heat oil; saute onion and garlic in olive oil.
Stir in tomatoes, water, bouillon, carrots, celery, basil, parsley and pepper.
Cook for about 1 hour, until carrots are soft.
Add cannellini; bring to a boil.
Add pasta; cook for 10 to 15 minutes, until pasta is tender.
Serve with Italian bread or bread sticks.
ater to a boil. Cook ditalini pasta in the boiling water, stirring
In large pot, heat oil & saute ham, onion & garlic until tender.
Add water, sauce, beans, parsley and pepper and bring to a boil.
Reduce heat and simmer, covered, 10 minutes to blend flavors.
Add pasta.
Serve with grated Romano or Parmesan cheese.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
minutes. Add ditalini pasta and simmer soup until pasta is tender but
In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.
Heat butter in a large stockpot over high heat; cook and stir zucchini, onion, carrots, garlic powder, and Italian seasoning until onion is transparent, about 7 minutes. Add tomatoes and beef bouillon to zucchini mixture; cook and stir until heated through, about 7 minutes.
Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.
br>Stir cannellini beans and ditalini pasta into the liquid; cook until
boil.
Add the ditalini pasta and cook for 10 minutes