Ditalini Vegetable Soup Food

DITALINI VEGETABLE SOUP

Steps:

• In a large soup pot, brown ground beef. Drain.
• Stir in remaining ingredients excepting pasta and cheese. Bring to a boil. Reduce heat and simmer 30 minutes.
• Add Ditalini and simmer another 10 minutes.
• Serve with Parmesan cheese if desired.

HEALTHY TOMATO DITALINI SOUP (VEGAN)

Steps:

• Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
• Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
• Plunge them into cold water and peel the skin away from the cross.
• Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
• Add the vegetable stock and tomato to the onion mixture and bring to a boil.
• Add the ditalini pasta and cook for 10 minutes or until al dente.
• Salt and pepper to taste, and garnish with flat-leaf parsley.

TOMATO AND DITALINI SOUP

Steps:

• 1. Saute onion, celery and garlic in oil in large pan over medium heat, 4 to 5 minutes.
• 2. Add tomatoes, broth and pasta. Bring to a boil. Cook soup til pasta is al dente, about 10 minutes. Season soup with salt and pepper flakes. Garnish with lemon zest, parsley and Parmesan.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.