| 1/2 box | BARILLA Ditalini |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 2 tablespoons | extra virgin olive oil |
| 1/2 cup | onions, chopped |
| 1 cup | celery, chopped |
| 1 cup | carrots, chopped |
| 1 clove | garlic |
| 2 cups | cabbage, thinly sliced |
| 1 cup | zucchini, chopped |
| 1 cup | green peas |
| 1/4 teaspoon | freshly ground black pepper |
| to taste | salt |
| 2 quarts | chicken stock |
| 2 cups | broccoli florets |
| 1 can (15 ounces) | cannellini beans, drained |
| 1 tablespoon | fresh parsley, chopped |
| 1 tablespoon | fresh basil, chopped |
| 3/4 cup | parmigiano cheese, grated |
SAUTE celery, carrots, onion and garlic with olive oil for five minutes over medium heat.
ADD chopped garlic, sauté two minutes.
STIR in cabbage, zucchini, and green peas. Season with salt and pepper and cook for five minutes.
ADD sauce and stock; bring to boil. Season with salt and pepper.
ADD pasta, broccoli, beans and cook for nine minutes. Allow soup to rest for 10 minutes, then stir in fresh herbs and cheese before serving.