Type what you have

Ingredients

• ✓ ditalini pasta
• olive oil
• carrot
• celery
• onion
• garlic
• tomato sauce
• chicken broth
• parsley
• basil
• black pepper
• cannellini bean

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly.
2. 2 Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
4. 4 Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.
5. 5 Enjoy!

By Cindy

Ingredients

• ✓ ditalini pasta
• olive oil
• onion
• garlic
• water
• tomato sauce
• cannellini bean
• navy bean
• parmesan cheese
• parsley
• basil
• oregano
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.

By AVALERIO

Ingredients

• ✓ ditalini pasta
• ground beef
• olive oil
• onion
• celery
• garlic
• black pepper
• beef broth
• tomato
• tomato paste
• thyme
• basil
• oregano
• parsley
• kidney bean

Instructions

1. 1 In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
2. 2 In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
3. 3 Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

By Ivan O Teeter

Ingredients

• ✓ ditalini pasta
• butter
• leek
• garlic
• heavy cream
• romano cheese
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ditalini at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Melt butter in a large skillet over low heat. Add leek and garlic; cook until tender and translucent. Stir in cream; simmer until thickened. Add ditalini and cheese; toss until evenly coated and cheese is melted. Season with black pepper.

By Ryan MacMichael

Ingredients

• ✓ ditalini pasta
• olive oil
• onion
• bacon
• garlic
• chicken broth
• romano bean
• tomato paste
• chile pepper
• parsley
• salt
• black pepper
• romano cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
2. 2 Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
3. 3 Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

By debbie eckstein

Ingredients

• ✓ ditalini pasta
• onion
• garlic
• olive oil
• lentil soup
• tomato
• spinach
• salt
• black pepper
• red pepper
• parmesan cheese

Instructions

1. 1 Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
2. 2 Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.

By Allrecipes Member

Ingredients

• ✓ ditalini pasta
• olive oil
• bacon
• garlic
• lemon zest
• creme fraiche
• cherry tomato
• arugula
• salt
• black pepper
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off the heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
2. 2 Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into the bacon mixture.
3. 3 Bring a large pot of salted water to a boil and stir in ditalini. Cook until tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
4. 4 Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
5. 5 Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ ditalini pasta
• olive oil
• shrimp
• mayonnaise
• sour cream
• pea
• celery
• red onion
• lemon juice
• dill weed
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a cast iron skillet over medium-high heat. Cook shrimp in hot oil until bright pink on the outside and meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and cool for at least 10 minutes, then drain well.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
3. 3 Drain pasta and transfer to a large bowl. Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl; stir until well combined. Adjust seasonings to taste. Chill in the refrigerator for at least 2 hours before serving.

By soggytomato

Ingredients

• ✓ ditalini pasta
• olive oil
• zucchini
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• vegetable stock
• chickpea
• tomato
• green bean
• pesto

Instructions

1. 1 Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
2. 2 Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
3. 3 Add ditalini and cook for 1 more hour. Stir in pesto and serve.

By singlemomcooking

Ingredients

• ✓ ditalini pasta
• bay leaf
• basil
• thyme
• oregano
• black pepper
• salt
• parsley
• garlic powder
• carrot
• lentil
• tomato
• chicken broth
• water
• garlic
• celery
• onion
• pork sausage

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until evenly brown, 7 to 10 minutes. Add onion, celery, and garlic; sauté until tender and translucent, about 5 minutes. Stir in water, chicken broth, tomatoes, lentils, carrot, garlic powder, parsley, salt, pepper, oregano, thyme, basil, and bay leaves; bring to a boil. Reduce the heat, cover, and simmer until lentils are tender, 2 1/2 to 3 hours.
2. 2 Stir in pasta and cook until tender, 15 to 20 minutes. Remove bay leaves before serving.

By ANGCHICK

Ingredients

• ✓ ditalini pasta
• butter
• red pepper flakes
• garlic powder
• yellow onion
• shallot
• sea salt
• white pepper
• cremini mushroom
• thyme
• spinach
• all-purpose flour
• mustard powder
• milk
• cheddar cheese
• mozzarella cheese
• panko bread crumb
• garlic
• grana padano cheese
• thyme
• sea salt
• black pepper
• olive oil
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.
2. 2 In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
3. 3 Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.
4. 4 Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.
7. 7 Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.
8. 8 Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.

By Jonathan Charbz

Ingredients

• ✓ ditalini pasta
• parsley
• parmesan cheese
• black pepper
• salt
• italian seasoning
• green bean
• zucchini
• tomato paste
• kidney bean
• cannellini bean
• oregano
• garlic
• basil
• tomato
• chicken stock
• celery
• carrot
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.
2. 2 Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.
3. 3 Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.
4. 4 Stir in chicken and ditalini pasta, and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.

By lutzflcat

Ingredients

• ✓ ditalini pasta
• olive oil
• celery
• carrot
• onion
• garlic
• chicken broth
• tomato
• italian seasoning
• cannellini bean

Instructions

1. 1 Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.
2. 2 Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.
3. 3 Add beans and pasta; cook until heated through, about 5 minutes.
4. 4 Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.

By Campbell's Kitchen

Ingredients

• ✓ ditalini pasta
• chicken broth
• water
• carrot
• chicken soup base
• marjoram
• thyme
• onion powder
• chicken
• lemon juice

Instructions

1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Ingredients

• ✓ ditalini pasta
• olive oil
• carrot
• fennel bulb
• garlic
• tomato
• chicken broth
• chicken
• basil pesto
• parsley
• parmesan cheese

Instructions

1. 1 Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
2. 2 Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

By Campbell's Kitchen

Ingredients

• ✓ ditalini pasta
• olive oil
• sausage
• garlic
• fire-roasted diced tomato
• navy bean
• beef stock
• chicken stock
• basil
• oregano
• red pepper flakes
• spinach

Instructions

1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Ingredients

• ✓ ditalini pasta
• ground turkey
• onion
• celery
• garlic
• red kidney bean
• great northern bean
• water
• tomato sauce
• basil
• thyme
• oregano
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
2. 2 Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.

By Allrecipes Member

Ingredients

• ✓ ditalini pasta
• parmesan cheese
• olive oil
• black pepper
• salt
• italian seasoning
• parsley
• garlic
• onion
• carrot
• potato
• corn
• green pea
• black-eyed pea
• kidney bean
• cannellini bean
• tomato sauce
• water

Instructions

1. 1 Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
2. 2 Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
3. 3 Serve topped with olive oil and Parmesan cheese.

By Joy Seymour

Ingredients

• ✓ ditalini pasta
• corn
• zucchini
• carrot
• celery
• hot red pepper sauce
• pepper
• salt
• sugar
• parsley
• italian seasoning
• garlic
• onion
• bay leaf
• vegetable bouillon
• water
• tomato sauce

Instructions

1. 1 In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
2. 2 Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
3. 3 Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

By PEPRICH

Ingredients

• ✓ ditalini pasta
• olive oil
• plum tomato
• onion
• garlic
• red pepper flakes
• oregano
• water
• oregano
• salt
• black pepper
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
3. 3 Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
4. 4 Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ditalini and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
6. 6 Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

By John Mitzewich

Ingredients

• ✓ ditalini pasta
• ground beef
• olive oil
• onion
• celery
• carrot
• garlic
• tomato vegetable juice cocktail
• chicken broth
• parsley
• basil
• oregano
• black pepper
• cannellini bean

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain; discard grease.
2. 2 Heat olive oil in the same skillet over medium-high heat; sauté onion, celery, and carrot until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook ditalini pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Stir beef and cannellini beans into soup; cook and stir until soup is heated through, about 10 minutes.
5. 5 Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

By Karyn Osborne

Ingredients

• ✓ ditalini pasta
• olive oil
• onion
• garlic
• green bean
• pea
• zucchini
• vegetable broth
• rosemary
• great northern bean
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Ingredients

• ✓ ditalini pasta
• ground beef
• beef stock
• beef broth
• tomato
• spaghetti sauce
• red kidney bean
• white kidney bean
• celery
• carrot
• onion
• parsley
• oregano
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
2. 2 Add stock, broth, tomatoes, spaghetti sauce, red and white kidney beans, celery, carrot, onion, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
3. 3 Cook on Low for 7 to 8 hours or High for 4 to 6 hours, adding pasta during the last 15 minutes.

By Stephen Williams

Ingredients

• ✓ ditalini pasta
• butter
• olive oil
• carrot
• shallot
• garlic
• prosciutto
• chicken broth
• cannellini bean
• rosemary
• bay leaf
• thyme
• garlic
• truffle salt
• cheesecloth
• butcher's twine

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
2. 2 Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
3. 3 Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

By thedailygourmet

Ingredients

• ✓ ditalini pasta
• olive oil
• onion
• carrot
• celery
• garlic
• rosemary
• tomato sauce
• cannellini bean
• water
• chicken broth
• zucchini
• black pepper
• parsley
• parmesan cheese

Instructions

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

By College Inn Broths and Stocks

Ingredients

• ✓ ditalini pasta
• basil
• parmesan cheese
• kosher salt
• red kidney bean
• tomato
• tomato
• chicken bone broth
• black pepper
• basil
• oregano
• garlic
• carrot
• celery
• green bean
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper to the Pot; stir to combine.
2. 2 Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Top servings with Parmesan cheese and fresh basil.

By FestivelySouthern

Ingredients

• ✓ ditalini pasta
• french-fried onion
• chicken stock
• butter
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• water
• brown lentil
• water
• short-grain rice
• cumin
• cayenne pepper
• coriander
• red wine vinegar
• chickpea

Instructions

1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney

Ingredients

• ✓ ditalini pasta
• parsley
• parmigiano-reggiano cheese
• olive oil
• black pepper
• salt
• swiss chard
• salt
• italian seasoning
• red pepper flakes
• chickpea
• cabbage
• cranberry bean
• plum tomato
• water
• chicken broth
• garlic
• celery
• onion
• pancetta
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
2. 2 Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
3. 3 Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
4. 4 Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
5. 5 Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

By John Mitzewich