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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This couldn't been cheaper or easier to make! It's a family recipe from a cousin on the Italian side. My family loves this so much, you would think I was serving prime rib the way they carry on when I make it! Try to use the cheese rind if you can; it really adds a lot of depth and flavor. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 stalks celery, sliced thin |
3 -4 cloves garlic, smashed and sliced thin |
1 (15 ounce) can small white beans |
1 sprig fresh oregano or 1/2 teaspoon dried oregano |
1 (16 ounce) can chopped tomatoes |
2 beef bouillon cubes |
8 ounces ditalini |
parmesan cheese, rind (optional) |
Directions:
1. Saute onion and celery in olive oil, about five minutes.
2. Add garlic for another minute or so, but don't let it brown.
3. Add can of beans, undrained, the oregano, the boullion cubes, and the parmesan rind, if you have one.
4. Simmer about 5 minutes.
5. Add tomatoes, simmer another 10 minutes, stirring occasionally.
6. Add ten-12 cups of water, at least; if you want it soup-y, add more.
7. Bring water to a boil.
8. Add pasta and cook for time directed on package.
9. Enjoy with grated parmesan and pepper!
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