The cuisine of the different regions in Italy are widely distinct. Just like pizza, this traditional meatless soup originated in the south—where the climate is too dry for livestock to graze, but is ideal for the tomato crop.
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- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 4 to 4½ cups vegetable broth
- ½ cup small pasta like ditalini or orzo
- 2 cups canned diced tomatoes, drained
- 2 cups canned cannellini beans, rinsed and drained
- 4 tablespoons chopped fresh parsley
1. Heat olive oil in a medium pot over medium heat. Add onions and garlic, and sauté until slightly softened about 5 minutes. Add celery and carrots; sauté 5 minutes more.
2. Add broth and bring to a boil. Reduce to a simmer, and add pasta. Simmer until pasta is al dente, about 10 to 12 minutes. Stir in tomatoes and beans, and simmer until just warmed about 4 minutes.
3. Divide among 4 small bowls, and garnish with parsley.
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