Ingredients
-
2 tbsp Cento Imported Extra Virgin Olive Oil
-
Cento Crushed Red Pepper, to taste
-
3 large Bellino Whole Garlic Cloves, chopped
-
1 White Onion, chopped
-
2 Celery Stalks, chopped
-
Cento Fine Sicilian Sea Salt, to taste
-
Cento Ground Black Pepper, to taste
-
1 tsp Fresh Thyme
-
2 cups Cento Chefs Diced Tomatoes Box
-
1 Cento Bay Leaves
-
2 boxes Cento Low Sodium Chicken Stock (32 fl oz)
-
1 can Cento Chick Peas (19 oz)
-
1 rind Parmesan Cheese, 4 inch
-
4 cups Mista Corta
-
1 tbsp Fresh Basil Leaves, chopped
-
2 tbsp Cento Imported Extra Virgin Olive Oil, to garnish
-
1/4 cup Parmesan Cheese, to garnish
-
2 Large Carrots, chopped
Directions
Cook pasta until under cooked by approximately 4 minutes. Heat oil in a stock pot over medium-high heat and sauté crushed red pepper, garlic, onion, carrot, celery, salt and pepper for 3-4 minutes. When vegetables begin to soften, add fresh thyme leaves then mix in tomatoes, chicken stock, chickpeas, bay leaf and Parmesan rind, stirring occasionally. Reduce heat and simmer for about an hour. Add pasta 10 minutes before serving and let cook until pasta is al dente. Ladle soup into a bowl, sprinkle with basil, grated cheese and drizzle with oil. Serves 8.
Mista Corta Bean Soup
Prep: 15 min Cook: 1 min Servings: 8
A hearty soup that contains all of your favorite Italian ingredients and flavors. Loaded with fresh vegetables, pasta, tomatoes and chick peas then topped with parmesan cheese and olive oil.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Crushed Red Pepper, to taste
- 3 large Bellino Whole Garlic Cloves, chopped
- 1 White Onion, chopped
- 2 Celery Stalks, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 tsp Fresh Thyme
- 2 cups Cento Chefs Diced Tomatoes Box
- 1 Cento Bay Leaves
- 2 boxes Cento Low Sodium Chicken Stock (32 fl oz)
- 1 can Cento Chick Peas (19 oz)
- 1 rind Parmesan Cheese, 4 inch
- 4 cups Mista Corta
- 1 tbsp Fresh Basil Leaves, chopped
- 2 tbsp Cento Imported Extra Virgin Olive Oil, to garnish
- 1/4 cup Parmesan Cheese, to garnish
- 2 Large Carrots, chopped
Directions
- Cook pasta until under cooked by approximately 4 minutes. Heat oil in a stock pot over medium-high heat and sauté crushed red pepper, garlic, onion, carrot, celery, salt and pepper for 3-4 minutes. When vegetables begin to soften, add fresh thyme leaves then mix in tomatoes, chicken stock, chickpeas, bay leaf and Parmesan rind, stirring occasionally. Reduce heat and simmer for about an hour. Add pasta 10 minutes before serving and let cook until pasta is al dente. Ladle soup into a bowl, sprinkle with basil, grated cheese and drizzle with oil. Serves 8.
