Tuscan Trattoria Soup
Crushed and whole white beans bring hearty substance to the lively combination of ditalini pasta, chopped onion, carrots, parsley, zucchini, lemon zest and fresh escarole or spinach.
Ingredients per serving
Prepare the Soup
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Olive oil 15.0 ml
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Chopped onion 75.0 g
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Garlic clove, minced 3.0 each
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Carrots, diced 150.0 g
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White beans, canned, rinsed, drained 470.0 g
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Zucchini, diced 150.0 g
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Small pasta (ditilini), uncooked 100.0 g
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Parsley, fresh, flat-leaf, chopped 15.0 g
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Escarole or spinach, fresh 50.0 g
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Parmesan cheese, grated 25.0 g
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Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 2.0 liter, prepared
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Thyme, dried 1.0 ml
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Lemon rind, grated 2.0 ml
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Crushed red pepper 1.0 ml
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Salt 3.0 ml
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Kidney beans, crushed, 470 g can(s) 1.0 can
Preparation
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Prepare the Soup
- Heat oil in pan over medium heat. Add onion, thyme, garlic and carrots. Sauté for 5 minutes.
- Add beans and Knorr® Ultimate Chicken. Bring to a boil. Cover, reduce heat and simmer for 15 minutes.
- Add remaining ingredients except for escarole or spinach. Cook for 15 minutes or until the pasta is done.
- Add escarole or spinach. Sprinkle with cheese if desired.
