Tuscan Trattoria Soup
• 1 Tbsp Olive oil
• 1/2 cup Onion, finely chopped
• 1/2 tsp Thyme, dried
• 3 ea Garlic clove, minced
• 1 cup Carrots, diced
• 15 oz White beans, drained
• 15 oz Kidney beans, crushed
• 2 can Knorr® Ultimate Chicken Base, prepared
• 1 cup Zucchini, diced
• 1/2 cup Ditalini pasta, uncooked
• 1/4 cup Parsley, flat-leaf, fresh, chopped
• 1/2 tsp Lemon rind, grated
• 1/4 tsp Salt
• 1/4 tsp Red pepper, crushed
• 1 cup Escarole or spinach, fresh
• 5 Tbsp Parmesan cheese, grated
Directions
- Heat oil in pan over medium heat. Add onion, thyme, garlic and carrots. Sauté for 5 minutes.
- Add beans and Knorr® Ultimate Chicken Base. 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.
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