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This pasta and bean soup is traditional Italian comfort food. Add bacon, pancetta or prosciutto for smoky flavor or keep it meatless.
1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
4 cups Kitchen Basics® Original Chicken Stock
1 can (28 ounces) crushed tomatoes
2 cans (30 ounces) cannellini beans, drained and rinsed
1 package McCormick Gourmet™ Tuscan Beef Stew Recipe & Seasoning Mix
1 cup ditalini pasta
1 cup water
3 tablespoons grated Parmesan cheese
Heat oil in large saucepot on medium-high heat. Add onion, carrot and celery; cook and stir 5 minutes or until vegetables are slightly softened.
Stir in stock, tomatoes, beans and Seasoning Mix. Bring to boil. Reduce heat to low; simmer 10 minutes. Add ditalini pasta and water. Return to boil on medium-high heat. Cook 10 minutes or until pasta is tender.
Ladle into soup bowls. Sprinkle with Parmesan cheese.
Test Kitchen Tip: Add 4 strips bacon or 4 ounces pancetta or prosciutto, finely chopped, when cooking the onion, celery and carrots.
Nutritional Information coming soon!