Ditalini Vegetable Soup Recipes

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DITALINI VEGETABLE SOUP

Make and share this Ditalini Vegetable Soup recipe from Food.com.

Provided by Mom10

Categories     Meat

Time 1h

Yield 12 cups?, 6-8 serving(s)

Number Of Ingredients 12



Ditalini Vegetable Soup image

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.

Nutrition Facts : Calories 365.7, Fat 12.3, SaturatedFat 4.6, Cholesterol 51.4, Sodium 930.7, Carbohydrate 42.5, Fiber 4, Sugar 6.5, Protein 22

8 ounces ditalini
1 lb ground beef
1 (10 ounce) package frozen mixed vegetables
4 cups tomato juice or 2 (16 ounce) cans diced tomatoes
4 cups water
2 tablespoons beef bouillon
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic
1/2 cup parmesan cheese (optional)

CLASSIC MINESTRONE SOUP

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14



Classic Minestrone Soup image

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.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

TOMATO AND DITALINI SOUP

If you've had a busy day, canned veggies and quick cooking pasta are always welcomed. Ditalini are small thimble shaped pasta. If you can't find them, any small pasta will work.

Provided by Lynnda Cloutier

Categories     Other Soups

Number Of Ingredients 10



tomato and Ditalini Soup image

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.

1 cup diced onion
1/2 cup diced celery
2 tsp. minced garlic
2 tbsp. olive oil
2 cans diced tomatoes in juice 14.5 oz. each
4 cups low sodium chicken broth or vegetable broth
1/2 cup dry ditalini or orzo pasta
salt and red pepper flakes to taste
lemon zest
chopped fresh parsley and grated parmesan for garnish

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