Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons minced garlic
- 12 cups water
- 4 Tablespoons chicken bouillon concentrate (Better Than Bouillon is what we use)
- 1 (6 oz) can tomato paste + 2 Tablespoons double-concentrate tomato paste
- Pinch cayenne
- 1/8 teaspoon marjoram
- 1/8 teaspoon thyme
- 1/8 teaspoon onion powder
- 1/8 to 1/4 teaspoon each salt and pepper (to taste)
- 8 oz (1/2 box) ditalini pasta
- 2 cans (15.5 oz) cannellini beans
- 3 Tablespoons grated parmesan cheese
Directions:
- Lightly saute garlic in oil; add water, bouillon, tomato paste and mix well.
- Over medium heat continue cooking; add cayenne, marjoram, thyme, onion powder, salt, pepper and bring to a boil; add ditalini (see tip) and cook a few minutes short of package directions.
- Add cannellini beans and heat through; stir in parmesan cheese.
Tip:
Make the noodles first and use the pasta water as part of the 12 cups you need for the broth – The starchy water is great for richening up the soup! Then keep the noodles on the side so they don’t get soggy for leftovers. This way you (or your guests) can add as many (or as little) noodles as they want.