ITALIAN DITALINI VEGETABLE SOUP
brown 1 lb ground chuck with a tbsp oil and with 2 cloves minced garlic and about 2 tbsp minced onion.
add in 1 can Italian seasoned petite diced tomatoes.
add 1 in can hunts tomato sauce
fill up that can with water and pour in
Black Pepper and salt
add 1 can hunts tomato paste
fill up that can with water twice to add to soup
add in some parsley and basil
add a can of mixed vegetables (drained)
a can of yellow corn (drained)
I add a quart of my home canned green beans (drained)
now add Parmesan cheese
and I like a little depth with my soup so I add just the tiniest pinch of crushed red pepper flakes and a smattering of Toney’s Creole Seasoning
Partially drain your cooked ditalini noodles and pour into the soup – but don’t stir yet
add a little more Parmesan cheese over your noodles and a little more parsley
and a tbsp or less of butter
now stir your pasta into your soup
taste
adjust
and serve with sweet yellow cornbread or a crusty garlic bread
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