9 cups water
9 cups beef broth
1 48-ounce jar Ragú Hearty Pasta Sauce
4 cups thinly sliced carrots
2 cups finely chopped onion
1 1/2 cups chopped celery
2 tablespoons minced fresh parsley
1 tablespoon basil
2 small bay leaves
3 cups frozen peas
3 cups ditalini, cooked and drained
Grated Parmesan cheese
Servings: 12
In a large saucepan, combine first 9 ingredients; simmer 40 minutes, stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until vegetables are tender. Discard bay leaves. Serve soup with cheese.
9 cups beef broth
1 48-ounce jar Ragú Hearty Pasta Sauce
4 cups thinly sliced carrots
2 cups finely chopped onion
1 1/2 cups chopped celery
2 tablespoons minced fresh parsley
1 tablespoon basil
2 small bay leaves
3 cups frozen peas
3 cups ditalini, cooked and drained
Grated Parmesan cheese
Servings: 12
In a large saucepan, combine first 9 ingredients; simmer 40 minutes, stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until vegetables are tender. Discard bay leaves. Serve soup with cheese.
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