Steps:
1. Heat oil in large stockpot over medium-high heat. Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
2. Add broth and beans; heat to simmer.
3. Stir in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt.
4. Boil 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in remaining parsley and ½ cup Parmigiano Reggiano cheese. Serve with remaining cheese.
Hot, hearty and pasta-packed, a soup like no other!
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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