Prep 5 mins
Cook 30 mins
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.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 stalks celery, sliced thin
- 3 -4 cloves garlic, smashed and sliced thin
- 1 (15 ounce) cansmall 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)
- Saute onion and celery in olive oil, about five minutes.
- Add garlic for another minute or so, but don't let it brown.
- Add can of beans, undrained, the oregano, the boullion cubes, and the parmesan rind, if you have one.
- Simmer about 5 minutes.
- Add tomatoes, simmer another 10 minutes, stirring occasionally.
- Add ten-12 cups of water, at least; if you want it soup-y, add more.
- Bring water to a boil.
- Add pasta and cook for time directed on package.
- Enjoy with grated parmesan and pepper!
I absolutely loved this dish. It was very easy to make. I will be making this often. Thanks Susan!
This dish is simple and delicious -- goes great with Chianti!