Zuppa Tuscano

  • 6  ounce  Rossi Pasta Rotini Trio
  • 1  bunch fresh kale, stems removed, chopped
  • 2  each  carrots, diced
  • 2  each  celery ribs, diced
  • 1  each  medium onion, diced
  • 2  cans, diced tomatoes, drained
  • 1 1/2  quart  chicken broth
  • 1 1/2  quart  water
  • 1  cup  Rossi Pasta Classic Marinara Sauce
  • 1  teaspoon  Rossi Pasta Italian Herb
  • 1/2   teaspoon  Rossi Pasta Veggie Spice
  • 2  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 2  cans cannellini beans, drained and rinsed
  • 10  each  basil leaves, chopped
  • 1  teaspoon  garlic, minced
In a large pot, bring salted water to a boil for pasta. In another large stock pot, over medium high heat, heat the olive oil. Add the carrots, onion and celery and saute until vegetables begin to soften and onions start to become translucent, approximately 3-5 minutes. Add the garlic and saute until fragrant and translucent. Add the Rossi Pasta Italian Herb and Veggie Spice and cook an additional 2-3 minutes. Add the diced tomatoes, chicken broth and water. Bring soup to a simmer over medium high heat and lower temperature. Cook soup for 15-20 minutes to allow vegetables to soften and flavors to meld. Add the kale and cook until the greens reach desired texture. Add cannellini beans. Cook pasta per package directions, strain and add to soup. Add fresh basil, stir and serve immediately.