ROGER FEDERER

TENNIS CHAMPION

Tomato & Basil Minestrone Soup with Barilla® Ditalini

  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Skill: accomplished

Ingredients

  • Ingredients for 12 people
  • 1 box Barilla® Ditalini pasta
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1/3 cup finely shredded Parmesan cheese
  • 2 jars Barilla® Tomato & Basil sauce
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 1 cup peeled and cubed butternut squash (1/2-inch cubes)
  • 1 teaspoon salt
  • 8 cups low-sodium vegetable broth
  • 3 cups chopped kale, stems removed
  • 2 tablespoons chopped fresh parsley

Directions

  1. In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 3 to 4 minutes or until onion is translucent. Add garlic, celery, carrot, and butternut squash. Cook and stir 5 minutes or until vegetables begin to soften. Add Italian seasoning, salt, and pepper. Cook 2 minutes more.
  2. Add broth and sauce. Bring to a boil. Reduce heat to medium low; simmer, uncovered, 10 minutes. Add the beans, kale, and uncooked pasta. Simmer 4 minutes; remove from heat.
  3. Let stand, covered, for 30 minutes or until pasta is "al dente". Spoon soup into bowls. Top with cheese and parsley before serving.